Earlier this spring, I decided to start making my own salad dressings. I find it hard to stick to anything new, let alone something random like making dressing, so the fact that I’m keeping at it a few months later is no small feat. The problem is, now I’m sick of green salad! Time for Plan B…pasta salad, particularly this one…Kale Bowtie Pasta Salad.
Hot Weather Calls for Pasta Salad
What I like about Kale Bowtie Pasta Salad is that you can make it ahead of time, and it holds up really well in hot weather.
And it has kale! I love kale. The recipe is such an easy way to eat a little bit healthier.
Serving Suggestions
If you make this salad just a little al dente, and shred some really good parmesan cheese over it…that by itself is amazing. Then you mix in the kale, with the pine nuts, a little olive oil, and maybe a splash of balsamic, and you’re good to go.
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Kale Bowtie Pasta Salad
Equipment
- 6-quart stockpot
- 5-quart colander
- Skillet
Ingredients
- 1 pound bowtie pasta also called farfalle
- 2 tablespoons extra virgin olive oil, plus two more tablespoons
- 3 tablespoons pine nuts
- 6 cloves garlic, minced
- 1/2 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
- 1 bunch bunch kale, finely sliced
- 1/2 cup parmesan cheese, grated
- 2 tbsp balsamic vinegar
Instructions
- In a large stockpot, cook pasta according to package directions. Drain in a colander and rinse with cold water to stop the cooking and wash extra starch off. When excess water is shaken off, add to a large bowl. Set aside.
- Heat a skillet over low heat. Add two tablespoons extra virgin olive oil and add pine nuts. Toast slowly about 8-10 minutes, tossing regularly. When lightly toasted, remove from the skillet and add to the bowl with the pasta. Set aside.
- In the same skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the garlic starts to sizzle, and turn golden, add salt and pepper, stir, and set aside for five minutes.
- After five minutes, pour the oil mixture all over the bowtie pasta, making sure to get all the scrapings.
- Toss to combine and set aside.
- Add 2 tablespoons more of the olive oil to the skillet. Add the kale and cook over medium heat for five minutes, or until partly wilted.
- Add kale and pine nuts to the past and toss it all together.
- Add balsamic vinegar and mix together.
- Check to make sure it's no longer warm, then add parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed.
- Chill for at least two hours before serving.
Notes
Recipe adapted from The Pioneer Woman.
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