Mediterranean Kale Pasta Salad
Ingredients:
2 cups cappelletti pasta (cavatappi, fusilli, farfalle(bow tie) are also good shapes for this salad)
3 cups kale, stems removed and roughly chopped1/4 cup sundried tomatoes
1/2 cup crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup The Olive Tap’s Garlic Basil Olive Oil, plus 1 Tbsp
2-3 tbsp The Olive Tap’s Sicilian Lemon White Balsamic Vinegar
The Olive Tap’s Seasonello® to taste
Directions:
Cook pasta according to package directions to al dente. Drain and rinse in cold water and set aside.
Add the chopped kale to a large bowl. Drizzle 1 Tbsp of the Garlic Basil Olive Oil over the kale and message for 2-3 minutes to soften the leaves.
Add the cooled pasta, sun-dried tomatoes, feta and Parmesan cheeses to the kale. Stir to combine.
Whisk together the Garlic Basil Olive Oil, Sicilian Lemon Balsamic Vinegar and Seasonello® to taste. Pour the vinaigrette over the salad and mix well until well combined.
Serve immediately or chill in the fridge.
Recipe by Angie, Colorado Springs
Featured Products:
Garlic Basil Olive Oil
Seasonello® Herbal Sea Salt
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