Saturday, July 10, 2010

Kale Banditry

Pasta salad, made for a 4th-of-July potluck I didn't make it to, when I didn't have any produce and needed to produce something quickly.  Delicious!  Lots of flavors and textures.

I was recently talking with my friends Taylor and Matthew about how getting a CSA box often requires you to do weird things with a seemingly inexhaustible supply of dark leafy greens.  One becomes a KALE BANDIT, sneaking kale and its friends into all manner of nooks and crannies of one's diet.

There's a little bit of kale banditry in this salad.  Don't worry, you will like it!

Independent Pasta Salad

Whole wheat rotelle, cooked
Oil-packed sun-dried tomatoes, chopped
Kalamata olives, pitted and chopped
Kale (not too much), finely chopped and steamed
Fresh basil, chopped
Dried oregano
Red wine vinegar
Lemon juice
Olive oil
Salt (optional)
Black pepper, ground
Walnuts, lightly toasted

In a large bowl, combine pasta, vegetables, and herbs to taste.  In a separate container, mix together vinegar, lemon juice, olive oil, salt, and pepper (all to taste) before pouring over salad and mixing again.  This salad can now sit as long as you wish, up to a few days.  Just before serving, add the toasted walnuts.

No comments: