Description
This Mediterranean-inspired Campanelle Pasta Salad features tender kale, tangy feta, savory sundried tomatoes, and a bright basil and white balsamic dressing. It’s a refreshing, nutrient-packed dish that’s perfect for a light lunch or a flavorful side.
Ingredients
Scale
Salad
- 2 cups campanelle pasta
- 2 cups kale, stems removed and roughly chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup parmesan cheese, freshly grated
- 1/4 cup sundried tomatoes
Dressing
- 1/4 cup olive oil
- 2 tbsp basil paste
- 2-3 tbsp white balsamic vinegar
- 1 tbsp minced garlic
- 1 tsp The Spice Girl Kitchen Italian or Greek Seasoning
- Salt and pepper, to taste
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- Rinse pasta: Drain the pasta and immediately rinse under cold water to stop cooking and prevent sticking.
- Prepare kale: While the pasta cooks, massage the chopped kale with a drizzle of olive oil for 1-2 minutes to soften the fibers and tenderize the leaves.
- Make dressing: In a small bowl or jar, whisk together olive oil, basil paste, white balsamic vinegar, minced garlic, seasoning, and a pinch of salt and pepper. Adjust seasoning to taste.
- Combine salad ingredients: In a large bowl, mix the cooled pasta, massaged kale, feta cheese, parmesan cheese, and sundried tomatoes.
- Toss with dressing: Pour the dressing over the salad and toss well to coat all ingredients evenly. Let the salad sit for 30 minutes to allow the kale to soften further and the flavors to meld.
- Serve: Toss the salad once more before serving. Enjoy your vibrant Mediterranean-inspired pasta salad!
Notes
- Massaging kale helps break down its tough fibers, making it easier to digest and more pleasant to eat.
- Using cold water to rinse pasta stops the cooking process and keeps the texture perfect for salads.
- You can substitute sundried tomatoes with sun-dried tomatoes packed in oil for an even richer flavor.
- Letting the salad rest enhances the flavor absorption and softens the kale.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
