Pasta and Kale Salad
Serves: 4-6
Rita says: I like serving things people might not be accustomed to eating, such as the whole-grain pasta used in this recipe. Our members loved this easy pasta salad. The hearty, deep-green kale from Full Circle Farm is a beautiful and nutritious combination with the pasta.
If you're nervous about trying the whole grain, use half white and half whole-wheat the first time. You'll quickly get acclimated!
Ingredients
Preparation
NotesIngredients
- 1/2 bunch organic kale, blanched and chopped Add to list
- 1/2 bunch organic chard, blanched and chopped Add to list
- 1 package whole-wheat farfalle pasta Add to list
- 1/4 cup red wine vinegar Add to list
- Juice from one large organic orange Add to list
- 1/3 cup olive oil Add to list
- 1/2 teaspoon salt Add to list
- 1/4 teaspoon black pepper Add to list
Preparation
Chop kale and chard. Cook in boiling water for 30 seconds, then rinse under cold water. Dry in a salad spinner.
Boil pasta and rinse under cold water.
Mix vinegar, orange juice, oil, salt and pepper. Toss all together and serve.
Notes
Recipe by Rita Condon, former PCC Staff Nutrition Educator
Served at the 2007 Annual Meeting dinner along with:
Recipe by , former PCC staff
Source: Served at the 2007 Annual Meeting
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.