Description
A robust and garlicky Mediterranean-inspired salad featuring massaged kale, al dente pasta, and a zesty lemon-garlic dressing.
Ingredients
Scale
- 8 oz dried pasta (Fusilli or Penne)
- 1 bunch Lacinato kale, de-stemmed and chopped
- 6 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 2 lemons, juiced and zested
- 1 can chickpeas, drained
- 1/2 cup sun-dried tomatoes, sliced
- 1/3 cup Kalamata olives, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
Instructions
- Cook pasta in salted water until al dente, drain, and rinse with cold water.
- Massage chopped kale with a little olive oil and salt until tender.
- Whisk together olive oil, lemon juice/zest, minced garlic, oregano, and red pepper flakes.
- Toss the pasta, kale, chickpeas, tomatoes, olives, and onions together in a large bowl.
- Pour the dressing over the mixture and toss well.
- Top with crumbled feta and let sit for 20 minutes before serving.
Notes
High in fiber, rich in antioxidants from garlic and kale, and provides healthy monounsaturated fats from olive oil.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 385 kcal