Kale and Chickpea Pasta Salad

• OO1/3 cup olive oil
• BV3 tbsp balsamic vinegar
• M2 tbsp mayonnaise
• DM1/2 tbsp Dijon mustard
• GC1 garlic clove · minced
• DB1/2 tsp dried basil
• S1/4 tsp salt
• BP1/4 tsp black pepper
• PP8 oz penne pasta
• K8 oz kale · chopped
• GT1 pint grape tomatoes
• RO1/2 red onion
• C15 oz chickpeas · drained and rinsed
• PC1/2 cup Parmesan cheese · grated

Préparation

1. 1

   Whisk the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, basil, salt, and pepper in a bowl until the mixture is smooth and creamy. Set the dressing aside.

2. 2

   Boil a pot of water and cook the pasta until tender, approximately 7-8 minutes. Drain and allow the pasta to cool.

3. 3

   Place the kale in a large bowl and drizzle with one-third of the dressing. Massage the leaves by hand for 3-5 minutes until they have wilted to about half their original volume.

4. 4

   Slice the grape tomatoes in half and thinly slice the red onion.

5. 5

   Add the cooled pasta to the bowl with the kale, then incorporate the tomatoes, onions, chickpeas, and grated Parmesan.

6. 6

   Pour the remaining dressing over the salad and toss until all ingredients are evenly coated. Season with extra salt and pepper to taste before serving.