Why you’ll love this pastina salad
We’re celebrating the start of summer with a patriotic twist. With a mix of berries and adorable little pastina stars, this salad is perfect for all your summer gatherings.
We’ve also thrown in lots of good-for-you stuff like massaged kale, peppery arugula, and crunchy almonds. Oh, and a sprinkle of salty feta on top for an added pop of flavor.
The dressing? Bright and lemony with fresh herbs like mint and parsley. It’s light and zippy — like, the kind of dressing you want to drizzle over everything.
More pasta salads to try: pesto pasta salad / chicken caesar pasta salad / BLT pasta salad / dill pickle pasta salad
Ingredient notes:
- Pastina – We used traditional pastina for this salad, but any super small pasta will work – think orzo, acini de pepe, etc.
- Fresh herbs – We like to use mint and parsley in this salad, but if you don’t want to use mint, basil will work great, too.
- Feta cheese – If you don’t care for feta, try goat cheese, cotija or even grated parmesan. You an also substitute a vegan feta to make this recipe dairy free.
- Kale – If you don’t like kale or don’t feel like prepping it, swap it for a bit more arugula. We highly recommend pre-washed and chopped kale – just make sure to remove any leftover stems!
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Recipe tips & tricks:
- Make ahead: If you want to prep this ahead of time, we highly recommend keeping your ingredients separated and waiting to add the dressing. This will prevent color bleed from the berries and it will help keep your pasta from soaking up the dressing.
- Pasta cooking tip: After draining your pasta, drizzle with a little bit of olive oil and spread it on a cookie sheet to cool. We really recommend this as pastina tends to clump!
- Make it a meal: Add your favorite grilled chicken or serve it with Melissa’s salmon kabobs for a light, summery meal.
Frequently asked questions
Can I use frozen fruit instead of fresh?
I wouldn’t recommend it here. Frozen fruit tends to be too soft and watery once thawed, which can make the salad soggy. Fresh berries work best for texture and flavor.
How long does it last in the fridge?
Once dressed, the salad is best eaten the same day, but leftovers will keep in the fridge for 1–2 days. The kale holds up pretty well, but the fruit may get a little mushy so use your best judgment.
How do I massage kale and why should I?
Massaging kale with a little oil and salt helps break down its tough texture, making it tender and way less bitter. Just rub it between your hands for a few minutes until the color darkens and it starts to soften.
More summer pasta recipes: Greek tortellini salad / caprese pasta / frog eye salad / creamy corn pasta
Kale Berry Pastina Salad
Ingredients
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- 1 medium lemon (zested and juiced)
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/4 cup olive oil
- Salt & pepper (to taste)
- 1 cup pastina (about 6 ounces, cooked in salted water)
- 2 tablespoons olive oil (divided)
- 2 cups chopped kale
- 1 small pinch coarse salt
- 1 cup arugula
- 1 cup blueberries
- 1 cup chopped strawberries
- 1/2 cup sliced (toasted almonds)
- 1/4 cup crumbled feta cheese (optional for garnish)
Instructions
- Make the dressing. In a small bowl, whisk together the lemon juice, zest, herbs, vinegar, Dijon, sugar, and olive oil. Season with salt and pepper, to taste. Set aside.
- Cook your pasta. Bring a large pot of salted water to a boil. Cook the pastina according to pacakge directions for al dente. Drain it, toss it with a little olive oil to keep it from sticking, and spread it out on a baking sheet to cool.
- Massage your kale. In a mixing bowl, toss the chopped kale with 1 tablespoon of olive oil and a pinch of coarse salt. Using clean hands, massage until the kale is dark green and tender.
- Mix the salad. Add arugula, strawberries, blueberries, cooked pastina and toasted almonds to the mixing bowl. Top with dressing and toss the salad until evenly combined. Sprinkle with crumbled feta before serving.
Nutrition
