This pasta salad is delicious, super quick to whip up and reminisce of a Mediterranean Greek salad. Enjoy as a tasty vegetarian meal on its own or serve with some marinated grilled chicken on the side. Either way, light, summery and the perfect weeknight meal.
Yield: 2 Servings
Kala & Feta Pasta Salad
2 1/2 cups whole wheat pasta shells, cooked
1 cup kale, chopped and tightly packed
1 large tomato, diced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon Dijon mustard
Dash of pepper
1/4 cup feta cheese
1 tablespoon chives
Bring a medium pot of water to boil and cook pasta until al dente. Drain, rinse and run under cool water then set aside. Saute kale in a drizzle of olive oil over medium heat until lightly wilted. Whisk together balsamic vinegar, olive oil, mustard and pepper in a small bowl. Combine pasta, diced tomato, and kale. Drizzle with the olive oil mixture and stir. Gently fold in feta cheese and chives. Serve cold.
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