A forest of kale. Pasta salad good in theory yet somehow hard to pull off. Discuss. Sometimes it’s just too bland. Anyhow the forest of kale needed some tending so this salad came into being. I’d been thinking about something like it for awhile and didn’t really find the right recipe, so mixed, matched, used what we had. Little doode pronounced it a 9.5. And the rest of us loved it too!
No tomatoes yet, which was the first thought, so I put roasted red peppers in instead. Worked great. 1.99 from Trader Joe’s = 2 roasted peppers. Which is cheaper than buying them fresh I think!
Kale pasta Salad with olives and roasted red peppers
Serves 4 hungries as only course with extras for lunch the next day.
1 lb. pasta (i used medium shells)
8 large leaves of kale chopped remove big stem at bottom (also picked 5 extra for the chickens!)
1 jar roasted red peppers (2)
1/2 cup chopped kalamata olives
1/2 cup or more feta crumbled
1/4 -1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp garlic minced
salt and pepper to taste
sprinkle of dried basil (i’m lazy–must plant more basil in garden near the house)
Boil pasta as directed on box. In last 3-5 minutes add the kale. Drain and rinse with cold water. Cool pasta. (I put some ice cubes in the bowl). Add other ingredients. Mix dressing and pour over. Taste and adjust seasonings (I didn’t exactly measure the dressing part amounts above are estimates of what I put in–the salad gets extra taste from peppers and olives).