Kale Pasta Salad

While we do have a bit of a break today, this past week has been a scorcher! Nothing better than a make ahead dinner salad for those hot summery nights!

And this recipe is pretty versatile... swap in different pasta, meat, veggies and cheese for a different salad everytime!

Ingredients:

1 lb (454 g) penne pasta

2 or 3 large kale leaves, roughly chopped

1 cup edamame beans, if using frozen just defrost and toss in

1 sweet pepper, diced

1/2 cup diced cucumber or 1 mini cuc

handful or 2 cherry tomatoes

1/2 cup cubed feta or cheddar

2 tbsps fresh chopped parsley

1 - 2 cups cooked chicken or shrimp

Dressing:

3/4 cup olive oil

3 tbsps white wine vinegar or apple cider vinegar

1 tbsp chopped onion

1/2 tsp (herbed) salt

2 tsp dry basil

2 tbsps parmesan

pinch sugar

Boil the penne as per package directions and in the last minute toss in the chopped kale. Then drain and place in a large bowl. Add the chicken and edamame.

Combine the dressing ingredients and whirl in a blender until smooth. Pour into the bowl.

Then add the rest of the ingredients.

Cover and chill until ready to eat.

Then take out of the fridge about 15 minutes before serving. 

Toss and spoon out onto a large lettuce leaf. Presentation is everything 😉

Makes 6 dinner portion salads.