Sun-Dried Tomato Pasta with Kale and Feta

Sun-Dried Tomato Pasta with Kale and Feta is easy to prepare, full of flavor and can be enjoyed as a filling dinner or a chilled pasta salad side dish. You only need a handful of ingredients to make this delicious vegetarian pasta recipe. Sun-dried tomatoes pack a big flavor punch, the kale adds extra veggies, and feta cheese is a must!

My garden is currently exploding with fresh herbs and greens, like spinach and kale. It’s the perfect time of summer for fresh salads and homemade flavorful pasta sauces. This Sun-Dried Tomato Pasta with Kale and Feta comes together quickly, packs a flavor punch and can be enjoyed warm or chilled!

Why You’ll Love This Easy Flavorful Pasta Recipe!

• Easy to make – The food processor does most of the work in this pasta recipe. Add in all ingredients, except pasta and feta, and blend until you have a thick sauce and then mix that into the pasta. Super easy but also impressive.
• Packed with flavor – The sun-dried tomatoes, packed in oil, and basil both add so much flavor to the pasta sauce. The feta cheese also has a nice salty bite.
• Great way to sneak kale in – You don’t really even taste the kale much in this recipe, so it’s a great way to sneak some extra greens in for everyone!

Sun-Dried Tomato Pasta Recipe Ingredients

• Pasta – You can use any type of pasta you like for this recipe.  I used rotini and it was great for trapping the delicious sauce! Bite-size pasta is always great for pasta salad, but spaghetti noodles canalso be used.
• Sun-Dried Tomatoes – This recipe calls for one jar of oil-packed sun-dried tomatoes. The whole contents of the jar is added to the food processor, including the oil. If you only have the dry, packaged ones, use those and then add in about 1/3-cup of olive oil.
• Kale – Kale or spinach can be used for this recipe. I like to throw the kale in raw, but you could also steam, or quickly sauté it if you prefer cooked kale.
• Basil – I wouldn’t call this sun-dried tomato sauce a pesto, but I love basil so I did add some in and the texture is slightly similar to a pesto.  You could also just add in a few spoonfuls of prepared pesto if you prefer.
• Garlic – I added 2 cloves of garlic, but you can add as many, or as little, as you like. If you prefer a milder garlic flavor, you can add about 1/4 or so teaspoon of granulated garlic.
• Calabrian Chili – If you like heat, I recommend adding a few spoonfuls of crushed Calabrian chilis in! I only added about 1 teaspoon, but I love the flavor the heat it adds. You could also just add in a pinch of red pepper flakes.
• Feta Cheese – I cut a block of feta cheese into small cubes, but crumbled feta is great, too. The feta cheese could be swapped for goat cheese if you like! Vegan feta cheese can easily be swapped.
• Salt and Pepper

How To Make Sun-Dried Tomato Pasta with Kale and Feta

1. Heat a large pot of salted (optional) water until boiling. Add in your pasta, stir it and cook according to package directions. Drain pasta and set aside. If making pasta salad, rinse pasta under cold water to stop the cooking process and then set aside.
2. To a food processor, add in the entire jar of sun-dried tomatoes, including the oil.  Next, add the kale, garlic, basil, Calabrian chili, salt and pepper. Turn food processor on high and blend until a thick sauce-like texture is reached, about 1 minute.
3. Add the sun-dried tomato sauce to your pasta and mix until completely combined. Add in the crumbled feta cheese and mix again. Season with extra salt and pepper, if needed, and garnish with fresh basil leaves before serving. Enjoy this vegetarian pasta recipe warm or chilled. 

Recipe Frequently Asked Questions

• Make this recipe gluten-free by using your favorite gluten-free pasta.
• Make this recipe vegan by using vegan feta cheese or omitting the feta cheese.
• Is this pasta recipe meant to be served warm or cold? This recipe is great because it can be served either way! Serve immediately after making if you like, or chill in the refrigertaor and serve as a cold pasta side dish.
• How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.

Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.

Looking For More Easy Summer Pasta Recipes?

Parmesan Tomato Pasta Salad with Fresh Herbs

Vegan Avocado Pesto Pasta

Green Goddess Pasta with Parmesan

Crispy Sausage Pesto Pasta with Veggies

Herby Lemon Jalapeno Pasta with Crispy Chickpeas

Sun-Dried Tomato Pasta with Kale and Feta

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4-6 1x
• Diet: Vegetarian

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Description

Sun-Dried Tomato Pasta with Kale and Feta is easy to prepare, full of flavor and can be enjoyed as a filling dinner or a chilled pasta salad side dish!  You only need a handful of ingredients to make this delicious vegetarian pasta recipe.  Sun-dried tomatoes pack a big flavor punch, the kale adds extra veggies and feta cheese is a must!

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Ingredients

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• 1 lb rotini pasta, or your favorite kind
• 1 (8.5 oz) jar sun-dried tomatoes packed in oil with seasonings
• 2 cups chopped kale, packed
• 1/3 cup fresh basil leaves
• 1–2 cloves garlic
• 1–2 teaspoons crushed Calabrian chilis (optional)
• 1 1/2 cups crumbled feta cheese
• 1/2 teaspoon salt, plus more if needed
• 1/2 teaspoon cracked black pepper or red pepper flakes

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Instructions

1. Heat a large pot of salted (optional) water until boiling.  Add in your pasta, give it a stir and cook according to package directions.  Drain pasta and set aside.  If making pasta salad, rinse pasta under cold water to stop the cooking process and then set aside.
2. To a food processor, add in the entire jar of sun-dried tomatoes, including the oil.  Next, add in the kale, garlic, basil, calabrian chili, salt and pepper.  Turn food processor on high and blend until a thick sauce-like texture is reached, about 1 minute.
3. Add the sun-dried tomato sauce to your pasta and mix until completely combined.  Add in the crumbled feta cheese and mix again.  Season with extra salt and pepper, if needed, and garnish with fresh basil leaves before serving.  Enjoy this vegetarian pasta recipe warm or chilled.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dinner, Vegetarian
• Method: Stovetop
• Cuisine: American