Name: BIG Kale Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/3 cup olive oil ($0.85); 3 Tbsp balsamic vinegar ($0.42); 2 Tbsp mayonnaise ($0.15); 1/2 Tbsp Dijon mustard ($0.09); 1 clove garlic, minced ($0.08); 1/2 tsp dried basil ($0.05); 1/4 tsp salt ($0.02); 1/4 tsp freshly cracked black pepper ($0.02); 8 oz. penne pasta ($0.67); 8 oz. chopped kale* ($1.50); 1 pint grape tomatoes ($2.00); 1/2 red onion ($0.22); 1 15oz. can chickpeas ($1.09); 1/2 cup grated Parmesan ($0.72)

This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!

Ingredients

1/3 cup olive oil ($0.85)

3 Tbsp balsamic vinegar ($0.42)

2 Tbsp mayonnaise ($0.15)

1/2 Tbsp Dijon mustard ($0.09)

1 clove garlic, minced ($0.08)

1/2 tsp dried basil ($0.05)

1/4 tsp salt ($0.02)

1/4 tsp freshly cracked black pepper ($0.02)

8 oz. penne pasta ($0.67)

8 oz. chopped kale* ($1.50)

1 pint grape tomatoes ($2.00)

1/2 red onion ($0.22)

1 15oz. can chickpeas ($1.09)

1/2 cup grated Parmesan ($0.72)

Instructions

1 Make the vinaigrette first. Whisk together the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, basil, salt, and pepper in a bowl until smooth and creamy. Set the dressing aside.

2 Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (7-8 minutes). Drain the pasta in a colander and allow it to cool.

3 Add the kale to a large bowl. Drizzle ⅓ of the prepared balsamic dressing over the kale and then use your hands to massage the dressing into the kale. Massage the kale for 3-5 minutes, or until it has wilted to half its volume.

4 Slice the grape tomatoes in half, thinly slice the red onion, and rinse and drain the chickpeas.

5 Add the drained and cooled pasta to the bowl with the kale, along with the tomatoes, onions, chickpeas, and Parmesan.

6 Pour the rest of the dressing over top, then stir the salad until everything is evenly combined and coated in dressing. Add salt and pepper to taste, then serve.