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

Ingredients

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

Instructions

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.