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Bruschetta Pasta Salad with Olives and Kale

  • Total Time: 30 minutes
  • Yield: 4-6 1x


  • 3 cups uncooked, short-cut GF pasta
  • 1 cup ripe cherry or grape tomatoes, chopped or diced
  • 1 cup curly kale, washed and finely chopped (from 1 small leaf of kale)
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/4 cup fresh basil, washed and roughly chopped
  • 1 small clove of garlic, minced or finely grated
  • Salt and Pepper
  • 4 tablespoons extra virgin olive oil
  • 23 tablespoons balsamic vinegar
  • 1/41/2 crumbled feta cheese (depending on how cheesy you want to be)


  1. Cook pasta according to package instructions. Drain and rinse well under cold water until the pasta is cool and no longer starchy to the touch.

While the pasta is cooking:

  1. In a large mixing bowl, add the chopped tomatoes, finely chopped kale, sliced olives, basil and garlic. Season with a generous pinch of salt and pepper.
  2. Drizzle the vegetable mixture with the oil and vinegar. Toss to combine.

Putting it all together:

  1. Add the cooled pasta to the vegetable mixture. Toss to combine, or until the pasta noodles are evenly mixed in with the veggies and coated in the dressing.
  2. Season with additional salt and pepper if needed.
  3. Top with crumbled feta cheese.
  4. Let the salad sit for 10-15 minutes before serving to allow the flavours to really mingle. Best if eaten within 1-2 days.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes