Kaleprese Pasta Salad

Kaleprese Pasta Salad

I’m trying to find more ways to sneak healthy greens into everyday foods other than the cooked way. I am just not a fan of warm squishy greens – but more power to you if you do! For those of you who need a boat load of sauce or dominant flavoring I think you’ll be more than surprised at this awesome pasta salad. The kale is actually a pleasant addition to one of my favorite ‘salad’ flavors – Caprese and it’s dairy-free too.

Kaleprese Pasta Salad

  • 1 12 oz. package cooked gluten-free pasta (brown rice, quinoa, etc.)
  • 10 oz. grape tomatoes, diced
  • 1/8 tsp pink salt
  • 2 T basil, finely chopped
  • 1/2 cup finely chopped dino/tuscan kale (~3 leaves)
  • 1/8 tsp garlic powder, optional
  • 1 T extra virgin olive oil
  • 2 large cloves garlic (save 1/2 tsp finely minced)
  • 3 T fresh lemon juice (~1/2+ lemon) white balsamic vinegar might be ok here
  • 1/3 cup walnuts, toasted and cooled (350° for 10 mins – flip 1/2 way)
  • 1/3-1/2 cup extra virgin olive oil
  • 1/4 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 1/8 tsp white pepper
  • 1/4 cup basil
  • 1/4 tsp raw honey, optional
  • Optional: mozzarella or parmesan

Directions:

  1. It’s easy to cook the pasta while making the rest of the salad, or you can make in advance.
  2. In a bowl mix the tomatoes, salt, and 2 T basil. Allow to sit and drain before adding to pasta.
  3. In another bowl mix kale, garlic powder (if using) and 1 T olive oil. Massage kale with oil until softened.
  4. In a blender combine garlic, lemon juice, walnuts, 1/3-1/2 cup olive oil (enough to cover the blades), thyme, red pepper flakes, white pepper, honey and basil. Blend until almost smooth and all ingredients are well blended.
  5. Pour the dressing onto the pasta and mix, then add the kale, remaining garlic and tomatoes. Mix well and cool before serving.
  6. Optional: add mozzarella or parmesan.

Check out this other kale salad recipe and learn more about this awesome veggie! You can also try other veggies like arugula, spinach, dandelion greens or chard. Why stop there? Add green beans, peas, broccoli – anything you like! This is one easy way to enjoy eating your vegetables.

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About Sarah Hiller

Eco-maniacal! I love learning about food and health, and then sharing! I'm also an aspiring photographer, lover of kale, dogs, yoga, anything fitness, sunshine, rainbows, unicorns and heavy metal. It is my goal to empower and support people through nutrition and attitude. I have an Etsy store you can check out as well www.etsy.com/shop/ironballoon

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