Ingredients
- 1 pound rotini, or other dried pasta
- 1 bunch Lacinato kale
- 1 cup Kale Pesto
- 8 ounces fresh mozarella, diced
- 2 tablespoons freshly squeezed lemon juice
- 3/4 cup Kalamata olives, chopped
- Oven Roasted Cherry Tomatoes and Red Onions
- salt, to taste
- freshly ground black pepper, to taste
Method
- Blanch the Kale: Bring a large pot of well-salted water to a boil. Wash and destem the kale. Add the kale leaves to the boiling water and blanch for 4 minutes. Remove the leaves and run under cold water to stop the cooking process. Reserve the boiling water in the pot.
- Cook the Pasta: Return the water to a boil and cook the pasta according to package instructions until al dente. Drain well.
- Prepare the Kale: Squeeze excess water from the blanched kale and chop finely.
- Combine the Salad: Add the drained pasta to a large bowl. Stir in the chopped kale, kale pesto, diced mozzarella, lemon juice, chopped olives, and roasted cherry tomatoes and onions. Toss well to combine.
- Season and Serve: Add salt and freshly ground black pepper to taste. Serve immediately, or refrigerate and enjoy later once the flavors have melded.