Marinated Kale Pasta Salad with Maple Mustard Dressing Bliss

Looking for a salad that’s vibrant, hearty, and packed with flavor? This Marinated Kale Pasta Salad with Maple Mustard Dressing delivers on all fronts. Nutty roasted chickpeas, tender orecchiette pasta, crisp sweet peppers, and tangy sun-dried tomatoes come together with massaged kale and a creamy, slightly sweet maple mustard dressing for a dish that’s as satisfying as it is nutritious.

Perfect for lunchboxes, weeknight dinners, or bringing to gatherings, this salad balances textures, colors, and flavors while keeping things vegan, wholesome, and utterly delicious.

Why You’ll Love This Recipe

• Nutrient-packed – kale, chickpeas, and veggies provide fiber, protein, and antioxidants
• Vegan and wholesome – no dairy, no meat, fully plant-based
• Flavorful and customizable – tangy, sweet, and savory in perfect harmony
• Make-ahead friendly – ideal for meal prep or entertaining
• Crispy textures meet creamy dressing – roasted chickpeas + smooth maple mustard dressing

Ingredients

For the Salad

• Orecchiette pasta (8 ounces) – tender yet firm pasta that holds the dressing well
• Chickpeas (1 can, rinsed and dried) – roasted for crispy, protein-rich bites
• Chopped Lacinato kale (4 cups) – earthy and hearty base (substitute spinach or arugula)
• Sun-dried tomatoes (½ cup, oil-packed) – add sweet, tangy richness
• Shallots or red onion (¼ cup, thinly sliced) – mild, aromatic bite
• Sweet peppers (1 cup, diced) – fresh, colorful crunch
• Garlic (2 cloves, roasted or raw) – aromatic depth

For the Dressing

• Dijon mustard (2 tablespoons) – tangy, slightly sharp flavor
• Lemon zest and juice (1 each) – bright, fresh acidity
• Dairy-free yogurt (½ cup) – creamy base (cashew or soy)
• Maple syrup (2 tablespoons) – subtle sweetness, balances mustard and lemon
• Olive oil (¼ cup) – smooth, flavorful coating

How to Make Marinated Kale Pasta Salad

1. Roast the Chickpeas

Preheat your oven to 425°F (220°C). Toss rinsed chickpeas with olive oil, salt, and your choice of spices. Spread on a baking sheet and roast for 20 minutes until golden and crispy.

Tip: Shake the pan halfway through roasting for even crispiness.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Add orecchiette pasta and cook according to package instructions, usually 8–10 minutes. Drain and rinse under cold water to stop cooking. Set aside.

Tip: Cooling the pasta prevents the kale from wilting when mixed.

3. Massage the Kale

In a large mixing bowl, combine chopped kale, sliced shallots, sun-dried tomatoes, lemon zest, lemon juice, and a pinch of salt. Massage with your hands for 2–3 minutes until the leaves soften and darken.

Tip: Massaging kale breaks down its fibers, making it tender and more flavorful.

4. Assemble the Salad

Add cooled pasta, diced sweet peppers, and half of the roasted chickpeas to the kale mixture. Mix gently to combine.

5. Make the Maple Mustard Dressing

In a small bowl, mash roasted garlic and combine with dairy-free yogurt, olive oil, Dijon mustard, and maple syrup. Whisk until smooth and creamy.

Tip: Taste and adjust sweetness or tang according to preference.

6. Dress and Serve

Pour the dressing over the salad and toss gently until everything is coated. Let the salad sit for a few minutes to allow flavors to meld.

Top with the remaining crispy roasted chickpeas before serving. Enjoy chilled or at room temperature.

Tips for Success

• Roast chickpeas until crunchy for contrast with creamy dressing
• Massage kale well to soften leaves and reduce bitterness
• Let salad sit briefly after dressing to allow flavors to develop
• Store leftovers in an airtight container; refresh with a drizzle of olive oil or water if dried out

Equipment Needed

• Oven and baking sheet
• Pot and colander
• Large mixing bowl
• Small bowl for dressing
• Whisk
• Sharp knife and cutting board

Recipe Variations

• Spicy Maple Mustard Kale Salad – add a pinch of chili flakes or smoked paprika to the dressing
• Protein-Boosted Salad – top with roasted tofu or tempeh in addition to chickpeas
• Mediterranean Twist – add olives, cucumber, and roasted red peppers
• Gluten-Free Option – swap orecchiette for gluten-free pasta or quinoa

Serving Suggestions

• Serve as a main lunch salad or side dish
• Pair with crusty bread or vegan cheese on the side
• Garnish with fresh herbs like parsley, basil, or microgreens for extra color
• Perfect for picnics or meal prep bowls

FAQs

Can I make this salad ahead of time?
Yes. Roast chickpeas and prep ingredients separately, then combine and dress when ready to serve.

How long does it keep in the fridge?
Up to 3 days in an airtight container. Revive with olive oil or a little water before serving.

Can I use other greens besides kale?
Absolutely! Spinach or arugula works well, but kale holds up best for marination.

Is this salad vegan?
Yes, this recipe is completely plant-based. Use dairy-free yogurt for a fully vegan dish.

Can I serve it warm?
It’s best slightly chilled or at room temperature to enjoy the crisp textures and creamy dressing.

Final Thoughts

This Marinated Kale Pasta Salad with Maple Mustard Dressing is a perfect example of wholesome ingredients transformed into a flavorful, vibrant, and satisfying meal. The combination of crisp, roasted chickpeas, tender pasta, and marinated kale coated in a creamy, slightly sweet dressing makes every bite a delight.

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