Mediterranean Pasta Salad with Kale
Published 3 months ago • 1 min read
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Mediterranean Pasta Salad with Kale
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Ingredients
For the salad:
- 1.5 cups pasta
- 3 cups kale (ribs removed and leaves torn into 1-inch pieces)
- 1/2 cup sun dried tomatoes (or fresh cherry tomatoes)
- 1/3 cup parmesan cheese
- 1/3 cup feta cheese
For the dressing:
- 1/2 cup basil
- 1/4 cup olive oil
- 3 tsp white wine vinegar
- 3 garlic cloves
- 3/4 tsp salt
- 1/4 teaspoon dried oregano
- black pepper
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Directions
Prep and Pasta
- Remove the ribs from the kale and tear the leaves into 1-inch pieces, then set aside.
- Remove the stems from the basil and discard (you’ll only need the leaves).
- Peel the garlic cloves.
- Bring a large pot of salted water to a boil and add the pasta, cooking it to al dente according to package directions (usually 8-10 minutes).
- While the pasta cooks, you can prep the remaining ingredients.
- Drain the pasta in a colander and spread it on a clean kitchen towel or parchment paper to cool slightly—this prevents it from clumping and allows it to absorb the dressing better.
Make the Dressing
- Add the basil leaves, garlic cloves, olive oil, white wine vinegar, dried oregano, salt, and black pepper to a food processor.
- Blend until smooth and emulsified, stopping to scrape down the sides as needed—you want a cohesive dressing with no large chunks.
- Taste and adjust seasoning if needed.
- I like to add a crack more black pepper than the recipe calls for to give it a nice peppery kick that complements the kale beautifully.
Tenderize the Kale
- Place the torn kale in a large mixing bowl and drizzle with about 1 tablespoon of olive oil (from any leftover or a separate measure).
- Using your hands, massage the kale vigorously for 1-2 minutes, working the oil into the leaves until they become darker, softer, and more pliable.
- This process breaks down the kale’s cell structure, making it more tender and better able to absorb the dressing flavors
- Set the massaged kale aside in the bowl.
Assemble Salad
- To the bowl with the massaged kale, add the cooled pasta from Step 1, the sun-dried tomatoes, parmesan cheese, and feta cheese crumbles.
- Toss everything together gently to combine all the components evenly.
- At this point, the salad looks relatively dry, but that’s perfect—the dressing will be absorbed as it sits.
Dressing the Salad
- Pour the basil-garlic dressing over the salad and toss well, making sure every ingredient gets coated evenly.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving.
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