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Kale and Artichoke Pasta Salad with Lemon Lavender Dressing

Kale and Artichoke Pasta Salad with Lemon Lavender Dressing

A vegan, summery pasta salad recipe that's almost too easy. Prep time includes the pasta cook time, during which you can prepare the dressing.
Course Salad, Vegan
Cuisine American
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 10 appetizer or side salad servings
Author Diana


  • 1 lb rotini or similar sized pasta cooked according to the package directions
  • 1 bunch tuscan kale about 8-10 big leaves, tough stems removed, leaves chopped (you can use regular kale, or substitute baby spinach leaves)
  • 1 15 oz can artichoke hearts drained and quartered
  • 1/4 cup chopped chives
  • About 1 cup Lemon Lavender Dressing (the whole recipe). Find the recipe here at https://whitecoatpinkapron.com/2017/06/27/lemon-lavender-dressing/. You can also substitute another lemon vinaigrette recipe, or just used bottled salad dressing.
  • Salt and Pepper to taste


  1. Cook pasta according to package directions. When done, drain, and place in a large serving bowl. 

  2. While the water is boiling, make the dressing (see link above to recipe). 

  3. While the pasta is still warm, add all of the remaining ingredients to the bowl of pasta. Season to taste. Cover, and place in the refrigerator for at least 1 hour. Serve chilled or at room temperature.