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 all ingredients in, 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 its 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 sized pasta is always great for pasta salad, but spaghetti noodles could also be used.
Sun-Dried Tomatoes – This recipe calls for one jar of oil packed sun-dried tomatoes. The entire jar gets 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’d reccomend 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 used a block of feta cheese that I cut 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 also easily be swapped.
Salt and Pepper
How To Make Sun-Dried Tomato Pasta with Kale and Feta
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.
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.
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!
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!
Ingredients
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
Instructions
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.
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.
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.
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches, or enjoy it in a salad. If you love dill pickles, you’ve got to make this delicious hummus recipe.
I tried some store-bought dill pickle hummus a few weeks ago, and I’ve been addicted ever since. I decided it was time to make my own version, and it did not disappoint. I’ve been eating it with crackers and veggies, but also adding it to pretty much every other meal I eat for some extra flavor, protein, and fiber. This Dill Pickle Hummus is refreshing, perfect for summer, and a great way to use up any dill you have in your garden.
Why You’ll Love This Tangy Dill Pickle Hummus
Refreshing – Pickles are a refreshing snack, and making hummus with them creates a creamy, tangy dip that’s perfect for summer. I like to serve this pickle-flavored hummus chilled with a side of veggies for a light and filling afternoon snack.
Flavorful – If you love dill pickles, you’ll enjoy this uniquely flavored hummus. It is flavored with fresh dill, dill pickles, and pickle juice. I also add a little bit of lemon juice and a few cloves of garlic. You can also make it spicy by adding some pickled jalapenos.
Versatile – I love having hummus on hand because it’s healthy, protein-packed, and can be used in many different ways. Hummus is always great with veggies and pita bread, but it can also be added to salad, pasta, toast, sandwiches, and more.
Benefits
Chickpeas – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to bile in the digestive tract, removing toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which are great for overall health.
Dill Pickle Hummus Recipe Ingredients
Chickpeas – I used two cans of chickpeas for this hummus recipe. You can easily adjust the amount if you want more or less hummus, though. I like to boil my chickpeas with a bit of baking soda for 20 minutes beforehand, as it helps soften them, but that isn’t necessary.
Tahini – You should be able to find tahini at most grocery stores, in the same section as the peanut butter. Tahini is a paste made with sesame seeds and has a nice toasty flavor. I use it often in recipes, and it’s a staple ingredient for traditional hummus.
Pickles – Both the pickle juice and the pickles are used in this hummus recipe, so make sure to use a brand of pickles you know you enjoy. I find that the pickles sold in the refrigerated section at the grocery store tend to have better flavor than the jarred pickles, but either will work.
Dill – The pickles add a nice dill flavor to the hummus, but I also like adding some fresh dill. Dry dill has a much stronger flavor than fresh dill, so I usually stick to mostly fresh and just a pinch of dried dill.
Lemon Juice – Lemon juice is commonly used in most hummus recipes, so although we already have acid from the pickle juice, I wanted to add a little lemon flavor. You can leave it out if you prefer.
Garlic – One or two cloves of fresh garlic add so much flavor, but garlic powder can be used if you prefer a milder garlic flavor.
How To Make Refreshing Dill Pickle Hummus
Optional: For creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool for a few minutes before making the hummus.
To a food processor or blender, add in the tahini, pickle juice, lemon juice, garlic, and 1/2 cup of chopped pickles. Blend until combined and slightly creamy. It may be challenging to achieve a completely creamy texture in the food processor, but aim for as much blending as possible.
Next, add in the chickpeas, fresh dill, dried dill, and salt. Turn the food processor on and blend until the desired texture is achieved. If your hummus looks too thick, you can drizzle in extra pickle juice or olive oil until it reaches the desired consistency. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus reaches your desired texture, add the remaining 1/2 cup of chopped pickles and pickled jalapenos, if you want some extra heat. Give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any additional salt or cayenne pepper needed and enjoy.
Recipe Frequently Asked Questions
This recipe is vegan and gluten-free.
Can hummus be frozen? Yes, you can freeze hummus, although it may not retain the same creamy texture after thawing. I recommend freezing for up to 3 months in an air-tight container.
How long does leftover hummus last? Leftover hummus should last for about 4-5 days when stored in the refrigerator in an air-tight container.
What can be used in place of the chickpeas? Chickpeas are a traditional ingredient in hummus, but white beans can be easily substituted.
Can dry dill be used? I prefer using fresh dill because it has a milder flavor, allowing you to add more without it becoming too overpowering. It also has a nice fresh taste. Dry dill can be used if needed, though. I recommend adding 1 teaspoon and then adjusting as needed.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer, for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches or enjoy it in salads. If you love dill pickles, you’ve got to make this delicious hummus recipe.
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1/4 cup tahini
2 cups diced pickles, divided
1–2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
2–4 tablespoons pickle juice, depending on what consistency you want your hummus
Optional: pickled jalapenos, to taste if you want heat
1/2 teaspoon salt, or more to taste
Serve with: fresh veggies, pita bread or crackers.
Instructions
Optional: for creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool a few minutes before making the hummus.
To a food processor, or blender, add in the tahini, pickle juice, lemon juice, garlic and 1/2 cup of chopped pickles. Blend until combined and slightly creamy, it many be hard to get completely creamy in the food processor but you want it as blended up as you can get it.
Next, add in the chickpeas, fresh dill, dried dill and salt. Turn food processor on and blend until desired texture is achieved. If your hummus is looking too thick, you can drizzle in extra pickle juice, or olive oil, until it thins out. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus is to your desired texture, add in the remaining 1/2 cup chopped pickles, and pickled jalapenos if you want some extra heat. Just give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any extra salt, or cayenne pepper, if needed and enjoy.
Notes
This hummus recipe makes about 2 cups of hummus. Each serving is 1/4 cup.
Prep Time: 15 mins
Category:
Method:
Cuisine:
Category:
Method:
Cuisine:
