BIG KALE PASTA SALAD
I’m pretty sure I wouldn’t make it through in the summer without for large cool “meal salads” like this Big Kale Pasta Salad. It’s cold, filling and offers a variety of flavors and textures that keep me entertained and is extremely easy to put together. And it stays really well in the refrigerator as well. So, almost certainly wins it the “perfect summer meal” prize.
WHAT’S IN THE BIG KALE PASTA SALAD?
I mixed several of my favorite items to create this massive Kale Pasta Salad. I used my favourite home-made balsamic vinegar in order to rub the spinach to make it more tender. I then added chickpeas to give it extra weight, grape tomatoes to add freshness, red onions for some savory notes and a touch of Parmesan to give it an extra taste. This recipe hits every single one of the points!
If you’re not a fan of balsamic dressing, or don’t have time to make it yourself Vinaigrette dressing from the store is perfect for this salad. Italian dressing Caesar dressing and tomatoes basil vinaigrette are also good choices.
WHAT ELSE CAN I ADD?
Like most salads such as this, the Big Kale Pasta Salad is very adaptable. There are other fantastic ingredients that you can substitute for or add to the recipe I chose to use:
Pickled red onions
Pita with toasted topping
Sun dried tomatoes
Cured meat (salami, pepperoni, etc.)
HOW LONG DOES IT LAST?
This salad will last in the fridge for around four to five days. Kale is a great stand-in for dressings as well. pasta salads overall are also very durable. If you are planning to prepare the salad for a meal I would suggest you save the remainder of the dressing after you’ve massaged the kale and add it to the salad before serving (to ensure that the salad isn’t drying out while it’s in the refrigerator).
Creamy Balsamic Vinaigrette
1/3 cup olive oil ($0.85)
3 Tbsp balsamic vinegar ($0.42)
2 Tbsp mayonnaise ($0.15)
1/2 Tbsp Dijon mustard ($0.09)
1 clove of garlic, chopped ($0.08)
1/2 tsp dried, chopped basil ($0.05)
1/4 tsp salt ($0.02)
1/4 teaspoon freshly cracked black pepper ($0.02)
8 oz. penne pasta ($0.67)
8 oz. chopped kale* ($1.50)
1 pint grape tomatoes ($2.00)
Half a Red onion ($0.22)
1 15oz. Chickpeas in a can ($1.09)
Half Cup crushed Parmesan ($0.72)
Create the vinaigrette before. Whisk together balsamic vinegar, olive oil and mayonnaise Dijon minced garlic salt, basil and pepper in the bowl until it is smooth and smooth. Put your dressing in a bowl.
Make sure to bring a pot of water to a boil in order to cook the pasta. When the water is boiling, add the pasta and simmer until soft (7-8 hours). The pasta should be drained in a colander, then let it cool.
Put the kale into the bowl of a large size. Sprinkle 1/3 of the balsamic dressing on top of the kale. Use your hands to rub this dressing over the kale. Rub the Kale with your hands for 3 to 5 minutes or until it’s wilted to about half its size.
Cut the grape tomatoes into half, then thinly slice the red onion, then rinse and remove the chickpeas.
Add the rinsed and cool pasta into the bowl with the kale, as well as onions, tomatoes chickpeas, chickpeas and Parmesan.
Pour the remaining dressing over the top, then mix the salad until it is all evenly mixed and coated with dressing. Add pepper and salt to taste Then serve.