Picnic season is here! If you’re eager to get outside and enjoy a meal al fresco, I have just the solution for you. Prepare this kale pasta salad with grilled green onion vinaigrette, pack it and head to a park for lunch under the sun. Are you with me?
Make the Dish Today, Eat It Whenever
Kale pasta salad with grilled green onion vinaigrette is perfect picnic fare for a few reasons:
- The recipe requires minimal cooking and features seasonal, organic produce.
- It can be assembled in advance and served at room temperature.
- The mélange is great as a standalone or side.
3 Steps to Pasta Salad Success
Once you’ve gathered the ingredients, kale pasta salad with grilled green onion vinaigrette comes together in three simple steps.
First, char some green onions and shake up the dressing. Second, cook the pasta and massage the kale. And finally, throw everything in a bowl and toss to combine.
Then, simply transfer the mixture to a container and you’re ready to go! Is kale pasta salad with grilled green onion vinaigrette in your future?
This post is sponsored by Cal-Organic Farms.
- 8 green onions
- ⅓ cup + 1 tablespoon olive oil, divided
- kosher salt and freshly ground black pepper, to taste
- 4 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 8 ounces short pasta, like fusilli corti col buco
- ⅓ pound lacinato kale, ribs removed and leaves cut crosswise into ¼"-thick pieces
- ½ teaspoon kosher salt, plus more, to taste
- ⅔ cup pitted Castelvetrano olives, torn into ½" pieces
- ⅔ cup cherry tomatoes, halved crosswise
- ½ cup artichoke hearts in water, drained and roughly chopped
- ½ small red onion, finely diced
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- ½ cup finely grated Parmesan cheese
- freshly ground black pepper, to taste
- Place green onions on a plate. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
- Heat a grill pan over medium-high heat. Place green onions in the pan in a single layer and cook, turning occasionally, until grill marks are visible, 6-8 minutes. Remove from pan and set aside to cool; then cut into ¼" pieces.
- Combine the remaining ⅓ cup olive oil, white wine vinegar and Dijon mustard in a small jar with a lid and shake vigorously until emulsified. Add prepared green onions and salt and pepper to taste; stir to combine.
- Cook pasta according to package directions until al dente. Drain and transfer to a large bowl. Add 2 tablespoons dressing and toss to combine.
- In another large bowl, combine the kale and salt. Massage until the kale starts to soften and wilt, about 2 minutes. Transfer to bowl with pasta.
- Add next seven ingredients (olives through Parmesan cheese) and remaining dressing and toss to combine. Season with salt and pepper to taste.
