Schnucks Kale Pasta Salad Recipes

KALE MAC AND CHEESE

Steps:

• Cook pasta according to package directions for al dente, drain, rinse quickly with cold water to stop the cooking process and set aside.
• Tear kale into small pieces, removing the ribs. Place in a large mixing bowl (or serving bowl).
• Sprinkle with coarse Kosher salt and then using clean hands, massage it well, breaking down the fibers so it is tender. The better you massage it, the easier it is to eat so don't skip or rush this step.
• Add cooked pasta, olive oil, sun dried tomatoes, Italian seasoning, bottled minced garlic, feta and parmesan cheese to the kale, tossing to coat and combine.
• Cover and refrigerate for 1-4 hours (up to overnight) before serving. Toss again before serving to redistribute the dressing. Serve cold.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

KALE PASTA SALAD WITH SUN-DRIED TOMATOES

Steps:

• Boil a pot of water and cook pasta according to package directions.
• Meanwhile, prepare all other salad ingredients and add to a large mixing bowl.
• Make vinaigrette by whisking together all dressing ingredients in a small bowl or shaking together in a small jar with a lid. Set aside.
• Once pasta has cooked, drain it and add to the salad. Pour dressing overtop and toss everything to combine well. Season with salt + pepper, as needed.
• Cover and refrigerate salad for at least 30-60 minutes, or overnight. This recipe is best enjoyed cold and letting the kale sit in the dressing will help to soften it!

KALE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta well.
• Combine pasta, kale, carrots, cherry tomatoes, olives, cucumber, bell pepper, and shallot in a bowl. Stir together Greek dressing and mayo in a bowl and drizzle over salad. Mix until well combined.