BIG KALE PASTA SALAD
This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!
Ingredient
- 1/3 cup olive oil ($0.85)
- 3 Tbsp balsamic vinegar ($0.42)
- 2 Tbsp mayonnaise ($0.15)
- 1/2 Tbsp Dijon mustard ($0.09)
- 1 clove garlic, minced ($0.08)
- 1/2 tsp dried basil ($0.05)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 8 oz. penne pasta ($0.67)
- 8 oz. chopped kale* ($1.50)
- 1 pint grape tomatoes ($2.00)
- 1/2 red onion ($0.22)
- 1 15oz. can chickpeas ($1.09)
- 1/2 cup grated Parmesan ($0.72)
Creamy Balsamic Vinaigrette
Salad
Direction
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Make the vinaigrette first. Whisk together the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, basil, salt, and pepper in a bowl until smooth and creamy. Set the dressing aside.
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Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (7-8 minutes). Drain the pasta in a colander and allow it to cool.
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Add the kale to a large bowl. Drizzle ⅓ of the prepared balsamic dressing over the kale and then use your hands to massage the dressing into the kale. Massage the kale for 3-5 minutes, or until it has wilted to half its volume.
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Slice the grape tomatoes in half, thinly slice the red onion, and rinse and drain the chickpeas.
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Add the drained and cooled pasta to the bowl with the kale, along with the tomatoes, onions, chickpeas, and Parmesan.
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Pour the rest of the dressing over top, then stir the salad until everything is evenly combined and coated in dressing. Add salt and pepper to taste, then serve.
