Kale and Chickpea Pasta Salad

Name: Kale and Chickpea Pasta Salad
Total time: 30 min
Yield: 6 personnes
Ingredients: ⅓ cup olive oil; 3 Tbsp balsamic vinegar; 2 Tbsp mayonnaise; ½ Tbsp Dijon mustard; 1 garlic clove, minced; ½ tsp dried basil; ¼ tsp salt; ¼ tsp black pepper; 8 oz. penne pasta; 8 oz. chopped kale; 1 pint grape tomatoes; ½ red onion; 15 oz. can chickpeas, drained and rinsed; ½ cup Parmesan cheese, grated

Tender massaged kale meets al dente pasta in this cold salad, enriched with chickpeas, grape tomatoes, and sharp Parmesan. A creamy balsamic vinaigrette ties the components together, making it a reliable choice for meal prep.

30 min

6 pers

pot

Entrée

vegetarian

healthy

salad

kale

Budget Bytes

Ingrédients

6 pers

1/3 cup olive oil
3 tbsp balsamic vinegar
2 tbsp mayonnaise
1/2 tbsp Dijon mustard
1 garlic clove · minced
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
8 oz penne pasta
8 oz kale · chopped
1 pint grape tomatoes
1/2 red onion
15 oz chickpeas · drained and rinsed
1/2 cup Parmesan cheese · grated

Préparation

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
Boil a pot of water and cook the pasta until tender, approximately 7-8 minutes. Drain and allow the pasta to cool.
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
Slice the grape tomatoes in half and thinly slice the red onion.
5
Add the cooled pasta to the bowl with the kale, then incorporate the tomatoes, onions, chickpeas, and grated Parmesan.
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.