Pasta Salad with Kale and Red Beans

It’s a party when you wear a bow tie

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.

 

 

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Recipes, Sides, vegetarian and tagged , , , . Bookmark the permalink.

One Response to Pasta Salad with Kale and Red Beans

  1. -Eugenia says:

    This looks delicious.

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