Pasta Salad with Lemon and Tuscan Kale
Pasta Salad with Lemon and Tuscan Kale
Open in full-screen mode

Pasta Salad with Lemon and Tuscan Kale

25 MIN
10 MIN
In the spirit of simplicity, we played on a perennial chart-topper: pasta salad. The ingredients—Tuscan kale, edamame, feta cheese, lemon and fresh mint—aren’t complicated, but when combined, the flavours of this instant classic really do sing. We guarantee this dish will always be a hit, no matter who covers it.



  1. In a pot of salted boiling water, blanch the kale for 2 minutes. Remove with a slotted spoon and chill in ice water. Drain well, then lay out on a clean dishtowel to dry.
  2. In the same pot of boiling water, cook the pasta until al dente. Two minutes before it is done, add the edamame. Drain and transfer the pasta and edamame to a large bowl. Add half of the oil, lemon zest and juice. Season with salt and pepper. Set aside to cool.
  3. In the empty pasta pot over medium heat, cook the garlic and red pepper flakes (if using) in the remaining oil until the garlic begins to brown. Add the kale and the remaining lemon zest and juice. Toss to coat and season with salt and pepper.
  4. Serve the pasta topped with the kale salad and sprinkled with the feta and mint.


Tuscan kale can be replaced with 2 cups of arugula, which doesn’t need to be blanched.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.