When we lived in the South, every potluck had about four plates of deviled eggs and at least two banana puddings. Here in the Northwest, whenever we go to a barbecue where people bring sides there are about 15 kale salads. We’re not complaining. Kale is a super food, right? (Although, we miss all those deviled eggs.)
We plan to bring this to a future potluck to keep up with the Joneses.
Pasta Salad with Kale and Red Beans
- 1 lb cooked farfelle
- 1/4 cup extra virgin olive oil
- juice from one lemon
- salt/pepper to taste
- 1/4 cup green onion, diced
- 1 can kidney or red beans, drained and rinsed
- 1/2 cup kale, chopped fine
- 3/4 cup crumbled feta
- 2 tsp parsley, chopped
- 1/2 cup sun-dried tomatoes in oil or dried
Cook pasta al dente, drain and cool. Mix oil, lemon juice, salt and pepper in a small bowl. If tomatoes are dried, let steep in boiling water for about 10 minutes, drain, rinse and dice. Mix pasta, oil and lemon juice mixture and remaining ingredients in large bowl. refrigerate until ready to serve.