Meatless Monday: Kale & Red Pepper Warm Pasta Salad

#MeatlessMonday Kale & Red Pepper Warm Pasta Salad #PoweredbyPlants

As we move into September and the weather starts to cool and rain starts to become the norm, I can’t help but crave kale.  I have so many Fall and Winter dishes that include kale in the recipe but I recently threw this new dish together after being inspired by a friends similar recipe and man, it was delicious! 

#MeatlessMonday Kale & Red Pepper Warm Pasta Salad #PoweredbyPlants#MeatlessMonday Kale & Red Pepper Warm Pasta Salad #PoweredbyPlants#MeatlessMonday Kale & Red Pepper Warm Pasta Salad #PoweredbyPlants

Not only was this as yummy as it looks but it was super simple to put together and perfect for a weeknight meal! Both my husband and my kiddos loved it and ate it right up! Fortunately there was just enough for leftovers and I ate it the next day without even heating it up- it tasted just as delicious cold! Which makes it perfect for a quick weekday lunch too :) 


Kale and Red Pepper Warm Pasta Salad
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 2 tbsp olive oil
  2. sea salt to taste
  3. ground pepper to taste
  4. onion powder to taste
  5. garlic powder to taste
  6. 1/2 cup pine nuts
  7. 1 14.5oz can chick peas, drained
  8. 1 red bell pepper, sliced
  9. 1 large head of kale, chopped (or 1 bag pre-packaged chopped kale)
  10. 1/2 package brown rice pasta- bow tie or spiral style
  11. 1/4 cup of apple cider vinegar
  1. In a large pan heat olive oil and sautee pine nuts. Season with salt, pepper, garlic and onion powder. Add in sliced red peppers, lower the heat to medium-low and continue to sautee.
  2. Fill medium pot with water and bring to a boil for pasta. Cook pasta according to instructions (approximately 8-10 minutes making sure that it doesn't become to soft and mushy). Once pasta is al dente remove from heat then drain and rinse and set aside.
  3. While waiting for water to boil, add in chick peas and slowly add in kale. The volume of kale will reduce as it cooks so don't be alarmed that it looks like it won't all fit. As the kale wilts, add more until all the kale is in the pot.
  4. Add in apple cider vinegar over kale and toss making sure to mix thoroughly. Once all the kale has softened, remove from heat.
  5. Combine the pasta with the kale, red pepper & chick pea mix.
  6. Plate & enjoy! :)
The Fit Foodie Mama

Don’t forget to link up with myself, Cassandra from Powered by Bling and Rachel from Running on Happy if you have any delicious dishes you wanna share!

#MeatlessMonday #PoweredbyPlants

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Reply September 8, 2014

YUM! I am *definitely* making this one.

    Reply September 8, 2014

    It was SO delicious that I literally had to stop myself from eating the entire dish!

Reply September 8, 2014

This is definitely my type of pasta salad. Loooooove kale and red pepper and acv--such an underutilized ingredient, but so good!
SuzLyfe recently posted...HOT Yoga, Social, NAPW, and McGyver #MIMMMy Profile

    Reply September 8, 2014

    I know, right? ACV is awesomesauce and tastes seriously delish in place of regular vinegar!

Reply September 8, 2014

This looks so good! I am all about kale....and rice noodles. Yum!
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    Reply September 8, 2014

    Thank you! It was yummy and really was pretty delicious the next day cold- I came home and shoveled down the left overs post race :P

Cassandra @PoweredByBling
Reply September 8, 2014

This is such a comfort food salad. Perfect for a cool winter night!
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Dannii @ Hungry Healthy Happy
Reply September 8, 2014

Kale in a pasta salad is so goo, isn't it. Definitely looks like my kind of salad :)
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    Reply September 8, 2014

    It really is! Kale and pasta make the perfect pair :)

Nicole @ Fitful Focus
Reply September 9, 2014

Sounds light and delicious - the perfect fall dish!
Nicole @ Fitful Focus recently posted...White Peach Smoothie + Vega Smoothie Pinnin’ ContestMy Profile

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