Mediterranean Kale Pasta Salad with Creamy Lemon-Oregano Vinaigrette
This Mediterranean kale pasta salad is fresh, tangy, and packed with veggies, feta, and a creamy lemon dressing—perfect for meal prep or potlucks!
Making Mediterranean Kale Salad Recipe Sections
Mediterranean Kale Pasta Salad with Lemon Oregano Vinaigrette
My in-laws grabbed a salad like this one from Sam’s Club, and I gotta say—I was hooked. I liked it so much that I bought it a few more times just to get that flavor fix. But then I actually read the label. Canola oil was listed before olive oil (translation: there’s more canola than olive), and it was loaded with preservatives that only make sense if you’re trying to keep a salad alive on a shelf for two weeks. Yuck.
So I did what I always do—I made my own jazzed-up version at home.
I started with the basics: kale, sun-dried tomatoes, feta, and pasta. Then I tossed in crunchy cucumbers, salty kalamata olives, and some shredded carrots for that pop of color. And the real star? A zippy, lemon oregano vinaigrette that clings to every bite. It’s bright, bold, and totally addictive.
Why do I love this Mediterranean kale pasta salad?
- It took all of 10 minutes to make—including boiling the pasta. Way faster than hunting it down at Sam’s.
- No canola oil, xanthan gum, or weird additives like phosphoric acid or natamycin (aka mold inhibitor… ew). Just real, whole ingredients I can actually pronounce.
- That homemade lemony vinaigrette ties everything together like a dream. Fresh, herby, and super flavorful.
Healthy, easy, and totally delicious. This is my kinda copycat recipe—better than the original and no mystery ingredients in sight.
I have lots of salads I really like. Strawberry Pico Wedge Salad, Copycat Olive Garden Salad and Cobb Salad are some of our favorites. If you want to have a gander at all of my salad recipes, check out this post.
Visual Process for Making Mediterranean Kale Pasta Salad with Lemon Oregano Vinaigrette
Step 1
Cook the Pasta
Boil it, cool it down with cold water, and set it aside.
Step 2
Massage Kale
Strip, chop, drizzle with oil and salt, then massage until tender.
Step 3
Make Lemon Oregano Vinaigrette
Mix oil, lemon, vinegar, mustard, oregano, garlic, yogurt, salt, and pepper. Chill it.
Step 4
Chop Veggies
Slice cucumber, onion, and shred carrots.
Step 5
Assemble
Combine kale, pasta, veggies, olives, feta, and sun-dried tomatoes. Mix with dressing, cover, and let it rest so flavors meld.
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Mediterranean Kale Pasta Salad with Creamy Lemon-Oregano Vinaigrette
Ingredients
- 4 ounces dry pasta (your fave short shape—think fusilli, rotini, or penne)
- 1 large bunch kale (8–10 cups chopped)
- 1 tbsp olive oil + pinch of sea salt (for massaging)
- 1 cup chopped cucumber
- ½ small red onion (thinly shaved)
- 1 cup carrots (adds sweetness + crunch)
- ½ cup sun-dried tomatoes (oil-packed or dry, your call)
- ½ cup kalamata olives (halved)
- 1 cup crumbled feta cheese
Creamy Lemon Oregano Vinaigrette
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice (about 1½ lemons)
- 1 tbsp lemon zest (from 1 lemon)
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 clove garlic (grated or mashed)
- 1 tbsp plain Greek yogurt (for creaminess)
- salt + black pepper to taste
Instructions
- Boil 4 ounces dry pasta according to the package directions. Drain it and give it a rinse under cold water to cool it down. Set it aside.
- Strip those kale leaves off the stems and tear them into bite-sized pieces. Toss them in a large bowl with 1 tbsp olive oil + pinch of sea salt. Now get in there with your hands and massage the kale for 1–2 minutes until it softens and darkens. Trust the process—it takes the bitterness away and turns kale into something magical.
- In a small bowl or mason jar, whisk (or shake) together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tbsp lemon zest, 1 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 clove garlic, 1 tbsp plain Greek yogurt, and a good pinch of salt and pepper. Taste and adjust. Pop it in the fridge to chill while you assemble the salad.
- Chop the cucumber, thinly slice the red onion, and shred those carrots.
- Toss 'em into the bowl with the kale, along with the cooled pasta, ½ cup sun-dried tomatoes, ½ cup kalamata olives, and 1 cup crumbled feta cheese. Drizzle on the vinaigrette and toss everything together until coated. Cover and chill the salad for 10–15 minutes to let the flavors really mingle and get cozy.
Notes
Substitutions
- Mayo for creaminess
- Sour cream
- Leave it out for a more classic vinaigrette