Kale Pasta Salad

Now, I’ve never been one for the various salads commonly found at cookouts/barbecues/what-have-ya… Pasta salad, macaroni salad, potato salad, etc. Never did it for me. But you guys, THIS pasta salad… I think I could eat it every day until I died. Crunchy kale gets tossed with farfalle, pine nuts, and shredded cheese, all of which is drizzled with a garlic-infused olive oil. Are you drooling yet? Better yet, it’s stupid simple to make. I know what I’m bringing to the next pitch-in! Besides cupcakes, of course πŸ˜‰ Disclaimer: this easily feeds a group, so if you’re making it for a couple of people you will have TONS left over… Not that that’s a bad thing!

1 lb farfalle pasta
3 tbsp pine nuts
1/4 cup olive oil
6 cloves garlic, minced (about 3 tsp of the jarred stuff)
2 tsp salt
1 tsp pepper
1 bunch kale (I used prewashed/cut kale, about 2 cups out of the bag)
1/4 cup Italian cheese blend

Cook pasta according to package directions. Rinse with cold water to stop cooking process and transfer to a large bowl, where it will await it’s tasty fate. Next, toss your pine nuts into a skillet and toast just until fragrant. Set aside to cool.


Next, pour the olive oil into a skillet over medium heat. Add the garlic and let simmer for about 5 minutes to really let the garlic flavor soak in. (Make sure not to let your garlic brown too much, or it’ll get a bitter flavor to it.) Stir in salt and pepper, then set aside to cool for about 5 minutes.


Once the oil mixture has cooled, pour over the pasta. Make sure you get all that garlicky goodness in there!


Without washing the skillet, toss your kale in there over medium heat. Cook for a couple of minutes or until it wilts ever so slightly.


Let’s bring the final pieces together! Add that luscious kale to your pasta bowl, along with those toasted pine nuts.


Now the recipe I used called for freshly shaved Parmesan, which I’m sure would be a-mah-zing. However… Ain’t nobody got time fa dat, at least in this house. So I sprinkled some of that famous Italian cheese blend in there instead. I’ll make it properly one day and let you know if we missed out terribly… I doubt it 😜 Toss all that deliciousness together until well coated with the garlic oil.


This is the hard part- cover the bowl with plastic wrap and refrigerate for at least 2 hours to give the salad a chance to absorb some of the salt in the oil mixture, and just make everything super yummy. After a couple of hours, serve up a scoop with dinner and marvel at how pretty it is. *Sigh*


We’ve had this with grilled chicken, burgers, hot dogs… It’s a nice compliment to any meal. I hope
you enjoy as much as I do!

Recipe slightly adapted from The Pioneer Woman


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