Kale Pasta Salad with Grilled Green Onion Vinaigrette
Cooking Times
Ingredients
- 8 stalks Cal-Organic Green Onions
- Extra virgin olive oil
- Salt & pepper, to taste
- 4 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 8 ounces short pasta, like fusilli corti col buco
- 1 bunch Cal-Organic Lacinato Kale
- 2/3 cup Castelvetrano olives, pitted & torn into 1/2" pieces
- 2/3 cup cherry tomatoes, halved
- ½ cup artichoke hearts in water, drained and roughly chopped
- 1/2 small Cal-Organic Red Onions
- 1/4 cup Cal-Organic Dill
- 1/4 cup Cal-Organic Italian Parsley
- 1/2 cup Parmesan cheese, finely grated
Directions
Make the dressing:
1. Place green onions on a plate. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
2. Heat a grill pan over medium-high heat. Place green onions in the pan in a single layer and cook, turning occasionally, until grill marks are visible, 6-8 minutes. Remove from pan and set aside to cool; then cut into ¼” pieces.
3. Combine ⅓ cup olive oil, white wine vinegar and Dijon mustard in a small jar with a lid and shake vigorously until emulsified. Add prepared green onions and salt and pepper to taste; stir to combine.
Make the salad:
1. Remove the ribs from the lacinato kale and chop the leaves into 1/4″ pieces. Chop the dill, parsley and red onion.
2. Cook pasta according to package directions until al dente. Drain and transfer to a large bowl. Add 2 tablespoons of the green onion vinaigrette dressing and toss to combine.
3. In another large bowl, combine the kale and salt. Massage until the kale starts to soften and wilt, about 2 minutes. Transfer to bowl with pasta.
4. Add the olives, tomatoes, artichoke hearts, red onion, dill, parsley, parmesan cheese and remaining dressing and toss to combine. Season with salt and pepper to taste.