Here is a delightful side or main dish for a picnic or anytime you are feeling like sharing the wealth from your garden, i.e., kale and cherry tomatoes. This is especially nice with chicken. It also works to add leftover chicken to the salad.
Prep: 10 mins Level: Easy Cook: 15 mins Serves: 12
1 pound bowtie pasta (farfalle) or whatever pasta you have on hand
3 T pine nuts or substitute chopped walnuts
¼ c olive oil
6 cloves garlic, minced
½ t salt, or more to taste
1 t black pepper or more to taste
Celery salt to taste
1 bunch kale, finely chopped
4 oz Parmesan cheese, shaved
2 T Balsamic vinegar
Cook pasta according to package directions. Drain, rinse with cold water, and add to a large bowl. Set aside.
In a large skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the oil starts to cause the garlic to sizzle, stir around so the garlic doesn’t get too brown. When garlic starts to turn golden, add salt and pepper, stir, and set aside for 5 minutes.
I confess I used chopped walnuts and garlic powder, and the salad was still fabulous. My premise is always to use what you have and keep it simple.
After 5 minutes, pour the oil mixture (scraping the salt, pepper, and garlic) all over the pasta. Toss to combine and set aside.
Add kale and nuts to the pasta and toss it all together. Add Balsamic. Add Parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed.
Chill for at least 2 hours before serving or not. It’s great at room temperature.
(Hint: This is great warmed up and served as a hot pasta dish!)