Description
A vibrant and hearty Kale Pasta Salad combining al dente penne with crisp kale, savory salami, sweet little tomatoes, and a tangy, garlicky red wine vinaigrette. This dish offers a perfect balance of textures and flavors, ideal as a refreshing lunch or a satisfying side.
Ingredients
Scale
Pasta
- 3 cups uncooked penne
Vegetables
- 1 cup little tomatoes (grape, cherry, etc.), halved
- 1/2 yellow bell pepper, chopped
- 2 cups packed kale, stems removed and finely chopped
- 1/4 cup red onion, or to taste
Meat and Cheese
- 8 ounces salami, diced
- 1/4 cup finely grated parmesan cheese
Dressing
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon Italian seasoning
- 1 teaspoon packed brown sugar
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water. Add the penne and cook until al dente based on package instructions, approximately 10-12 minutes. Drain and rinse the pasta under cool water to stop cooking and prevent sticking. Let it drain thoroughly.
- Prepare Salad Ingredients: While the pasta cooks, finely chop the kale after removing stems. Halve the little tomatoes, chop the yellow bell pepper, dice the salami, and slice the red onion to your preferred amount. Add all these ingredients to a large salad bowl.
- Make the Dressing: In a jar or small bowl, combine red wine vinegar, olive oil, minced garlic, Italian seasoning, and brown sugar. Shake or whisk vigorously until well emulsified.
- Combine the Salad: Add the cooled pasta to the salad bowl with the vegetables and salami. Pour the dressing over the top, then toss thoroughly until every ingredient is evenly coated.
- Season and Serve: Season the salad with salt and pepper to taste. Sprinkle the finely grated parmesan cheese over the salad and toss gently once more. Serve immediately or chill in the refrigerator for about an hour to let the flavors meld.
Notes
- Rinsing the pasta with cool water stops the cooking process and prevents it from becoming mushy.
- Finely chopping the kale helps it blend well in the salad and makes it easier to eat.
- Chilling the salad for an hour enhances the flavor as the dressing infuses into the ingredients.
- You can substitute salami with other cured meats, or omit it for a vegetarian option.
- Adjust the amount of garlic and red onion according to your taste preference.
- Use fresh parmesan cheese for the best flavor.
