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Kale & Pasta Salad

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Serves 4-6 | Prep Time 5-10 | Cook Time 8-12

Why I Love This Recipe

FEATURING: Kale, sweet pepper, tomatoes and onion. Optional add in: zucchini (and/or pattypan squash) and white turnips (rabioles).

A nice salad go-to recipe that we often make and adapt based on what we have on hand! You can also add fresh basil and/or cilantro (a few handfuls)!

Ingredients You'll Need

500 g of small/medium pasta of your choice (ex: orzo, fusilli or penne), cooked, drained and cooled
1 scallion (or the top of fresh onion or 1/4 of a storage onion), chopped
1 garlic scape (or 1/2 garlic clove), minced
2-3 kale leaves, leaves cut in thin ribbons and stems chopped like celery
1 sweet pepper, seeded and chopped
1-2 tomatoes, diced (or a handful of cherry tomatoes, cut in half)
1 medium zucchini and/or pattypan squash, cut in half-quarters slices or diced (optional)
2-3 white turnips (rabioles), julienned or cut in half-quarters slices or diced (optional)
1 can of black or red kidney beans, rinsed and drained (optional)
1/4 of extra-virgin olive oil, or to taste
A few gallops (big drizzles) or balsamic vinegar (or the juice of 1 lemon) (to taste)
1/2 tsp salt (to taste)
Ground pepper (to taste)


Cook pasta according to instructions.
In a large glass or plastic bowl (not metal), mix the onions/green onions, garlic, zucchini (and/or pattypan), sweet pepper, white turnip, tomatoes and beans.
Add cooled pasta and mix well.
Add olive oil, balsamic vinegar, salt, and pepper. Mix well.
Refrigerate a bit (optional) and serve cold.

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