Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Winter Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This 30-minute winter pasta salad is packed with hearty kale, sweet dried cherries, salty feta, and crunchy pumpkin seeds tossed in a creamy poppyseed dressing. It’s an easy make-ahead pasta salad that feels cozy enough for winter but fresh enough for any gathering.

  • Total Time: 30 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 12 ounces fun-shaped pasta
  • 4 cups chopped kale, ribs removed
  • 3/4 cup crumbled feta cheese
  • 1/2 cup dried cherries
  • 1/3 cup roasted salted pumpkin seeds

Creamy Poppyseed Dressing

  • 1/2 cup olive oil
  • 1/2 cup half and half
  • 1/4 cup champagne vinegar
  • 1.5 tablespoons Dijon mustard
  • 1-2 cloves garlic, finely grated
  • 2 tablespoons granulated sugar
  • 1.5 tablespoons poppyseeds
  • Kosher salt
  • fresh cracked pepper

Crispy Topping

  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely chopped pistachios
  • drizzle olive oil (about 1-2 teaspoons)
  • pinch garlic powder

Instructions

  1. COOK THE PASTA. Cook pasta according to package directions just until al dente. Salt the pasta water with at least 2 tablespoons of Kosher salt before adding the pasta. Toss in olive oil and set aside to cool to room temperature.  
  2. MAKE THE DRESSING. Combine dressing ingredients – olive oil, half and half, champagne vinegar, Dijon mustard, garlic, sugar, poppyseeds, and a couple pinches of salt and pepper. Taste and adjust seasonings. Add more sugar if you prefer a sweeter dressing. 
  3. MASSAGE THE KALE. Add chopped kale to a large bowl and drizzle with a few tablespoons of the dressing. Toss gently and let sit for a few minutes to wilt while you make the crispy topping.
  4. MAKE THE CRISPY TOPPING. Add panko breadcrumbs, pistachios, and a couple pinches of salt and pepper to a large skillet over medium-low heat. Drizzle with olive oil and toss occasionally while toasting for a few minutes or until the panko turns dark golden brown. Keep a close eye on things so the topping doesn’t burn! Sprinkle with garlic powder and stir well to distribute. Transfer to a plate to cool.
  5. TOSS THE SALAD. Add cooked pasta, feta, cherries, and pumpkin seeds to the bowl with the kale. Pour about half the remaining dressing over the pasta salad and toss to coat evenly. Refrigerate for at least an hour.
  6. SERVE & ENJOY! When you’re ready to serve, toss the pasta salad with the remaining dressing and top with the crispy breadcrumb mixture. Enjoy!
  7. LEAVE A REVIEW: If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • Add more sugar if you like! I like a pretty tangy, acidic dressing, but you could add more to get that more classic sweet poppyseed dressing.

  • Salt your pasta water well! I like to add about 2 tablespoons of Kosher salt to the boiling water before I add the pasta.

  • Wait to add the crispy topping right before serving to keep it crunchy!

  • Author: Kylie
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Pasta salad, Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/12 of the pasta salad
  • Calories: 302
  • Sugar: 5.1 g
  • Sodium: 182.2 mg
  • Fat: 16.7 g
  • Carbohydrates: 30.8 g
  • Fiber: 2.1 g
  • Protein: 8 g
  • Cholesterol: 8.8 mg

Find it online: https://midwestfoodieblog.com/winter-pasta-salad/