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Salad with pasta is my kind of salad.

Simple Grilled Kale + Red Pepper Tuscan Pasta Salad | halfbakedharvest.com

I mean, there are carbs and cheese and grilled veggies!

Nothing about it not to love if you ask me.

Simple Grilled Kale + Red Pepper Tuscan Pasta Salad | halfbakedharvest.com

And this salad?

Well, it’s simple. Just like the title states. Simple is good this time of year.

Simple Grilled Kale + Red Pepper Tuscan Pasta Salad | halfbakedharvest.com

It’s that time of year when schools are finishing up, the weather is turning nice and everyone has one thing on their minds, letting go and enjoying life.

Of course, this was much easier to do when I was back in school, but I still have that same feeling I did when I was in middle school and we were in the last two weeks of school. Basically, I was just DYING for it to be over. Counting the days down, itching for that last day when you wore your prettiest summer outfit and things were just good.

Simple Grilled Kale + Red Pepper Tuscan Pasta Salad | halfbakedharvest.com

Obviously, things are not coming to a giant halt over here simply because June is approaching, but like I said, those feelings are still there.

And to be honest, I hope I never get too old where I lose them. Because even though there aren’t going to be any drastic changes taking place around here, it’s still awesome to have those feelings surface .

Simple Grilled Kale + Red Pepper Tuscan Pasta Salad | halfbakedharvest.com

Anyway, pasta salads are perfect for these late spring days.

Things are busy and I personally just want fresh, but still comforting, food. This pasta salad fits the bill.

Simple Grilled Kale + Red Pepper Tuscan Pasta Salad | halfbakedharvest.com

I know pasta salads are typically served cold, but I love mine warm, where the hot pasta starts to melt all the cheese. It’s my favorite.

And so good!

Simple Grilled Kale + Red Pepper Tuscan Pasta Salad | halfbakedharvest.com

Grilled Kale and Veggie Tuscan Pasta Salad with Mozzarella + Blue Cheese.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 Servings
Calories Per Serving: 753 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • Preheat the grill to medium high heat.
  • Rub the bell peppers with 1/2 tablespoon olive oil.
  • Add the kale (stems on) to a large gallon size ziplock bag and add 1 1/2 tablespoons olive oil, salt and pepper. Seal the bag and massage the olive oil onto the kale for 1 minute, making sure all of the oil coats the kale.
  • Wrap the garlic cloves in a small piece of tine foil. Place the bell peppers and garlic cloves on the grill and grill for 10 minutes, turning the peppers 2-3 times during cooking or until charred. Remove the peppers to a plate and add the kale to the grill. Grill the kale for 30 seconds to 1 minute on one side, then flip and grill another 30 seconds to 1 minute or until just beginning to char on the edges. Remove the kale leaves and the garlic from the grill. Allow the veggies to cool slightly and then slice the bell pepper, chop the kale and mince the garlic into a paste. Set aside.
  • Add the balsamic vinegar and honey to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove the balsamic from the heat add the remaining 1/2 cup olive oil, lemon juice, mashed garlic paste and a pinch of crushed red pepper. Whisk to combine and set aside.
  • Bring a large pot of water to a boil. Boil the pasta according to package directions. Drain the pasta and add to a large serving bowl. To the bowl add the sliced peppers, chopped kale, basil, oregano, pepperchinis, sun-dried tomatoes, kalamata olives, pine nuts and mozzarella. Add half the dressing and toss well. Taste and add the remaining dressing if desired. Sprinkle with blue cheese and serve warm or at room temperature.
View Recipe Comments

Simple Grilled Kale + Red Pepper Tuscan Pasta Salad | halfbakedharvest.com

And since this is a salad, it is perfectly acceptable to eat bowl after bowl. Yes!

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Comments

  1. This is my kind of pasta salad! Love all those veggies, greens and bold Greek flavors. Sounds killer, Tieghan.

  2. Ah, love pasta salads! And I can’t stomach cold pasta salads!! I thought I was the only one like that. 🙂

  3. This is wonderful. We just planted kale so I’m stockpiling recipes because we always end up with more kale than we know what to do with. Thanks so much!

  4. I have never grilled kale but it will definitely be my cooking method of choice next time I eat it!

  5. This really does look so beautiful and fresh, Tieghan. I bet that little bit of blue cheese makes all the difference. 🙂

  6. OK Tieghan, this is absolutely delicious!!! I made it tonight with a few changes (used goat and feta cheese instead) and we had it for dinner along with your Moroccan Chicken Skewers and they were both fabulous! Although I just realised that I totally forgot about the minted goat cheese yogurt! Oops! Oh well, everyone seemed to love them anyway! Thank you for such fantastic recipes! P.s. I also have a picture! Where could I share?

  7. Yes please! This kind of simple yet flavor-packed salad is exactly what I want for lunch today. 🙂 I love all the bold ingredients!

  8. This looks so great! I’ve never really liked pasta salads because I don’t like that they’re cold either. So this one served warms sounds absolutely perfect!

  9. Everything you do looks and sounds amazing. You are my goto site for yummy original recipes!