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!

Ingredients:
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

Directions:
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.

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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.

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

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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.

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

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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.

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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*

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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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