I started getting together my Thanksgiving recipes, and put this Kale Pasta Salad on the list. It’s a cold salad (I know), but it pairs well with the holiday turkey. This has become one of our favorites with grilled meats and seafood. I even add grilled chicken to it, and the kids take it to school for lunch. It’s super easy, and it makes a lot so enjoy all week long.
Kale Pasta Salad
12 minutes plus chill time
4 cups chopped fresh kale
1/4 cup plus 2 tablespoons olive oil, divided
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3/4 pound orzo, cooked and cooled
1/2 cup diced cucumber
1/2 cup diced purple onion
1/2 cup diced red bell pepper
1/3 cup finely chopped fresh basil
1/3 cup grated Parmesan or crumbled feta cheese
1. In a large skillet, cook kale in 2 tablespoons hot oil over medium heat 5 minutes or until slightly wilted. Remove from heat; let cool and set aside.
2. In a small bowl, whisk together lemon juice, red wine vinegar, Dijon mustard and remaining olive oil. Set aside.
3. In a large bowl, combine orzo, cucumber, onion and bell pepper, mixing well. Add lemon juice mixture, basil and cheese, mixing well. Cover and chill at least 1 hour.