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Snap Pea and Kale Pasta Salad with Mint-Cilantro “Pesto”

  • Author: carmeninthegarden


This vibrant pasta salad is tossed with a zesty, herbaceous mint-cilantro pesto and loaded with fresh sugar snap peas and tender kale leaves.


  • 8 oz. pasta, such as fusilli, cooked and cooled
  • 2 tablespoons of fresh mint leaves
  • 1/2 cup of fresh cilantro leaves
  • 2 tablespoons almonds
  • 2 tablespoons sunflower seeds
  • 1 garlic clove
  • 1/4 cup of olive oil
  • Salt and pepper
  • 2 cups of kale, torn or chopped into bite-sized pieces
  • 1 cup of sugar snap peas, trimmed and cut in half


  1. Cook the pasta according to package directions. Drain and rinse with cold water to cool.
  2. In a food processor, combine the fresh mint, fresh cilantro, almonds, sunflower seeds, garlic, olive oil, salt, and pepper. Process until a smooth pesto forms.
  3. In a large bowl, toss the cooled pasta with the torn or chopped kale and halved sugar snap peas.
  4. Pour the mint-cilantro pesto over the pasta salad and toss to coat. Season with extra salt and pepper to taste.
  5. Serve chilled as a refreshing and nutritious side dish or main course. Enjoy!