Kale Pasta Salad
- 8 ounces fusilli or other short pasta
- ½ pound kale, ribs removed and roughly chopped
- 1 teaspoon kosher salt, plus more, to taste
- ¼ cup pitted Kalamata olives, sliced
- ¼ cup sun-dried tomatoes in oil, removed from oil and chopped
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill
- ½ teaspoon dried Italian seasoning
- 1 garlic clove, minced
- ¼ cup Feta cheese crumbles
- ¼ cup grated Parmesan cheese
- freshly ground black pepper, to taste
- Cook pasta according to package directions until al dente. Drain and transfer to a large bowl.
- In another large bowl, combine the kale and salt. Massage until the kale starts to soften and wilt, about 2 minutes. Transfer to bowl with pasta.
- Add next nine ingredients (Kalamata olives through Parmesan cheese) and toss to combine.
- Season with additional salt and pepper to taste. Transfer to the refrigerator to chill for at least 1 hour. Serve cold or at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/kale-pasta-salad/
3.5.3228