I love working with vegetarian recipes as bases for dinners. Something about not being able to fall back on the use of meat forces many of these dishes to have much more flavorful and creative beginnings. I wanted to experiment and come up with a really good, solid pasta salad (you’re looking at it!). Then, I sometimes adapt it for dinners by adding shredded chicken. (As the husband always says, it’s not a real dinner without meat!)

KALE PASTA SALAD
Serves 3-4

1 bunch kale, de-stemed and chopped
2 cloves garlic, minced
1/2 cup olive oil
1 cup balsamic vinegar
1 teaspoon honey
1 lemon, juiced
1 teaspoon crushed red pepper
1 bell pepper, sliced
1 cup mozzarella balls
1/2 cup sun dried tomatoes, chopped
1 cup grapes, halved
1 pound tri-color pasta, cooked al dente
1/2 red onion, diced
1/4 cup gorgonzola, crumbled
1/4 cup pine nuts
Salt & pepper

Heat kale and garlic in a skillet over medium heat. Add peppers and garlic (and a splash of balsamic) just before kale wilts. Saute until wilted. Season with salt & pepper. Stir kale together with mozzarella, sun dried tomatoes, grapes, pasta, red onion, gorgonzola, and pine nuts.

In a separate bowl, whisk together balsamic vinegar, honey, lemon juice, and olive oil. Drizzle dressing over salad. Season with salt & pepper.

KALE PASTA SALAD

 

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Author: Rachel Schultz

Serves: 3-4

Ingredients

• 1 bunch kale, de-stemed and chopped
• 2 cloves garlic, minced
• ½ cup olive oil
• 1 cup balsamic vinegar
• 1 teaspoon honey
• 1 lemon, juiced
• 1 teaspoon crushed red pepper
• 1 bell pepper, sliced
• 1 cup mozzarella balls
• ½ cup sun dried tomatoes, chopped
• 1 cup grapes, halved
• 1 pound tri-color pasta, cooked al dente
• ½ red onion, diced
• ¼ cup gorgonzola, crumbled
• ¼ cup pine nuts
• Salt & pepper

Instructions

1. Heat kale and garlic in a skillet over medium heat. Add peppers and garlic (and a splash of balsamic) just before kale wilts. Saute until wilted. Season with salt & pepper.
2. Stir kale together with mozzarella, sun dried tomatoes, grapes, pasta, red onion, gorgonzola, and pine nuts.
3. In a separate bowl, whisk together balsamic vinegar, honey, lemon juice, and olive oil. Drizzle dressing over salad.
4. Season with salt & pepper.

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