halfbakedharvest5.0
Grilled Kale and Veggie Tuscan Pasta Salad with Mozzarella + Blue Cheese.
Salad with pasta is my kind of salad.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●pot
- ●bowl
📝 Preparation Steps
1
Preheat the grill to medium high heat.
2
Rub the bell peppers with 1/2 tablespoon olive oil.
3
Add the kale (stems on) to a large gallon size ziplock bag and add 1 1/2 tablespoons olive oil, salt and pepper. Seal the bag and massage the olive oil onto the kale for ⏱️ 1 minute, making sure all of the oil coats the kale.
4
Wrap the garlic cloves in a small piece of tine foil. Place the bell peppers and garlic cloves on the grill and grill for ⏱️ 10 minutes, turning the peppers 2-3 times during cooking or until charred. Remove the peppers to a plate and add the kale to the grill. Grill the kale for ⏱️ 30 seconds to ⏱️ 1 minute on one side, then flip and grill another ⏱️ 30 seconds to ⏱️ 1 minute or until just beginning to char on the edges. Remove the kale leaves and the garlic from the grill. Allow the veggies to cool slightly and then slice the bell pepper, chop the kale and mince the garlic into a paste. Set aside.
5
Add the balsamic vinegar and honey to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for ⏱️ 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove the balsamic from the heat add the remaining 1/2 cup olive oil, lemon juice, mashed garlic paste and a pinch of crushed red pepper. Whisk to combine and set aside.
balsamic vinegar1 cuphoney1 teaspoonpinch of crushed red pepper
6
Bring a large pot of water to a boil. Boil the pasta according to package directions. Drain the pasta and add to a large serving bowl. To the bowl add the sliced peppers, chopped kale, basil, oregano, pepperchinis, sun-dried tomatoes, kalamata olives, pine nuts and mozzarella. Add half the dressing and toss well. Taste and add the remaining dressing if desired. Sprinkle with blue cheese and serve warm or at room temperature.
fresh oregano (chopped)1 tablespoonpepperchinis (chopped)2
Nutrition Facts
calories
522 kcal
fat Content
39 g
serving Size
1 serving
fiber Content
6 g
sugar Content
13 g
sodium Content
561 mg
protein Content
23 g
cholesterol Content
27 mg
carbohydrate Content
76 g
saturated Fat Content
9 g
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