Kale Pasta Salad
 
 
Makes 6 servings
Ingredients
  • 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
Instructions
  1. Cook pasta according to package directions until al dente. Drain and transfer to a large bowl.
  2. 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.
  3. Add next nine ingredients (Kalamata olives through Parmesan cheese) and toss to combine.
  4. 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/