Kale Pasta Salad
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Made With Our
Directions
Ingredients
For the dressing:
- 6 Tablespoons Stonewall Kitchen Kale & Arugula Pesto
- 2 Tablespoons red wine vinegar
- 1/4 cup olive oil
For the pasta:
- 1 Tablespoon olive oil
- 3 ounces pancetta, diced
- 8 ounces orecchiette pasta
- 2 scallions, chopped
- 1 cup grape tomatoes, cut in half
- 1/4 cup fresh herbs (such as basil or parsley), chopped
- 1/2 cup kalamata olives, pitted and cut in half
- 1 cup pearl fresh mozzarella
- 1 cup English cucumber, cut in half and thinly sliced
- Salt and pepper
Directions
- For the dressing- whisk together the Kale & Arugula Pest, red wine vinegar and olive oil.
- Heat 1 Tablespoon oil in a small saucepan over medium heat. Add the pancetta and cook until golden brown and crisp. Remove from pan and cool.
- Cook the orecchiette pasta according to package instructions. Drain and cool.
- Combine the pancetta, pasta, scallions, herbs, olives, tomatoes, mozzarella and cucumber in a large serving bowl. Add the dressing and toss to lightly coat the salad ingredients.
- Season to taste with salt and pepper and serve immediately.
