Whole Wheat Pasta Salad with Fried Kale, Tomatoes, Olives, Feta, and Pesto Vinaigrette
- 8 oz. Garofalo Whole Wheat Fusilli, or other whole wheat pasta of your choice
- 1 tsp. salt (for pasta cooking water)
- 6-8 oz. kale leaves, coarsely chopped
- 1 T olive oil (for stir-frying the kale)
- 1 cup cherry tomato halves
- 1 can (6 oz.) black olives, drained and cut in half
- 1/4 cup crumbled Feta
- 1 T fresh-squeezed lemon juice
- 2 T white balsamic vinegar, or other mild white vinegar
- 2-3 T pesto
- 2 T olive oil
- This recipe is vegetarian
- Produce
- Cherry tomato, halves (1 cup)
- Kale, leaves (6 oz.)
- Condiments
- Balsamic vinegar, white (2 T)
- Black olives (1 can)
- Pesto (2 T)
- Cooking & Baking
- Olive oil (3 T)
- Salt (1 tsp.)
- Pasta & Grains
- Garofalo whole wheat fusilli (8 oz.)
- Drinks
- Lemon juice, fresh-squeezed (1 T)
- Dairy
- Feta (1/4 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Published September 10, 2012 (5 months ago).
83 people saved this recipe.
