Mediterranean pasta salad
Mediterranean pasta salad
This is a light-tasting alternative to a traditional pasta salad. This recipe has spelt pasta, kale, arugula, olives, tomatoes and crispy capers topped with a balsamic herb dressing. Finish it off with some cashew parmesan.
Yields: 6 servings
Ingredients
454 grams (1lb) bag of dry pasta (I used organic spelt fusilli)
2 cups cherry or cocktail tomatoes - sliced in quarters
1 cup arugula
2 tablespoons crispy capers[i]
2 tablespoons green onion or chives - chopped
Massaged garlicky kale
4 cups kale – steam removed and ripped into bite-size pieces
2 teaspoons olive oil
1 teaspoon garlic powder
¼ teaspoon salt
Balsamic herb dressing
¼ cup olive oil
¼ cup balsamic glaze[ii]
½ cup white wine vinegar or apple cider vinegar
2 tablespoons onion - diced
1 tablespoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons fresh basil – chiffonade
Steps
Wash and dry kale. Remove the stems and rip leaves into large bite-size pieces. In a large bowl, toss the kale with garlic powder and salt. Use your hands to massage the oil and seasoning into the leaves. It is done when the leaves are completely coated and the leaves have softened. Set aside.
Bring a large pot of salted water to a boil. Add dry pasta. Stir the pasta so it does not stick. Cook until it is slightly firm to the bite. Drain pasta. Toss with a little olive oil. Set aside to cool.
Use an immersion blender to blend all the dressing ingredients except the fresh basil.
In a large bowl, add the cooled pasta, massaged kale, arugula, quartered tomatoes, green onion and dehydrated capers. Toss with 1 cup of dressing and fresh basil.
If the salad is going to sit for awhile – add the basil and the capers right before serving.
Suggested additions – cashew parmesan, chickpeas and or artichokes.
[i] People normally fry capers in oil to get them crispy, I choose to dehydrate them. I simply drain the capers and place them on a dehydrator tray with a silicon sheet. It takes between 8 -12 hours at 115 F. I do an entire large jar at once, so I have them on hand in my pantry when I want to add a little brininess and crunch to a dish.
[ii] If you prefer a less sweet dressing you can substitute balsamic vinegar for the glaze.
