Summer time calls for fresh and easy-to-prepare meals. This salad is perfect to batch cook for a week of lunches, or to wow your guests at your next BBQ. I first whipped this salad up to bring to a potluck, and when it got rave reviews, I knew I had to bring it to the blog. Give it a try and let me know what you think. View More:


  • 1 cup whole wheat penne, rotinni or macaroni pasta noodles (dry measure)
  • chopped vegetables
    • 2 cups of kale
    • 1/2 cup zucchini diced
    • 1/4 cup red onion diced 
    • 1 cup Roma tomatoes chopped 
    • 1/2 cup white mushrooms chopped 
  • 1 cup pesto sauce 


  1. Bring 4 cups of water to boil in a large pot. Once it comes to a rolling boil, add 2
     Tbsp canola oil and pasta noodles. Stir occasionally to prevent the pasta from sticking together. 
  2. While the pasta cooks prepare the pesto and chop the vegetables. 
  3. Once the pasta is cooked, drain and place in a large mixing bowl. 
  4. Add pesto and vegetables to warm pasta, stir well to ensure all the pasta becomes coated with the pesto. 
  5. Serve the pasta warm, or let cool and store in the fridge to serve cold. 

Makes 4-6 servings.