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Salad with pasta is my kind of salad.
I mean, there are carbs and cheese and grilled veggies!
Nothing about it not to love if you ask me.
And this salad?
Well, it’s simple. Just like the title states. Simple is good this time of year.
It’s that time of year when schools are finishing up, the weather is turning nice and everyone has one thing on their minds, letting go and enjoying life.
Of course, this was much easier to do when I was back in school, but I still have that same feeling I did when I was in middle school and we were in the last two weeks of school. Basically, I was just DYING for it to be over. Counting the days down, itching for that last day when you wore your prettiest summer outfit and things were just good.
Obviously, things are not coming to a giant halt over here simply because June is approaching, but like I said, those feelings are still there.
And to be honest, I hope I never get too old where I lose them. Because even though there aren’t going to be any drastic changes taking place around here, it’s still awesome to have those feelings surface .
Anyway, pasta salads are perfect for these late spring days.
Things are busy and I personally just want fresh, but still comforting, food. This pasta salad fits the bill.
I know pasta salads are typically served cold, but I love mine warm, where the hot pasta starts to melt all the cheese. It’s my favorite.
And so good!
Grilled Kale and Veggie Tuscan Pasta Salad with Mozzarella + Blue Cheese.
Ingredients
- 3 red bell peppers
- 1 large bunch tuscan kale or curly kale, I think tuscan works better for the grill
- 2-4 cloves garlic
- 1/2 cup + 2 tablespoons olive oil
- pinch of salt and pepper
- 1 cup balsamic vinegar
- 1 teaspoon honey
- 1/2 a lemon, juiced
- pinch of crushed red pepper
- 1 pound of your favorite short cut pasta
- 1/3 cup fresh basil, sliced
- 1 tablespoon fresh oregano, chopped
- 2 pepperchinis, chopped
- 1/2 cup oil packed sun-dried tomatoes, drained of oil
- 1/2 cup kalamata olives, halved
- 1/4 cup pine nuts, toasted
- 8 ounces bocconcini, mozzarella balls
- 4 ounces crumbled gorgonzola or blue cheese, may swap feta
Instructions
- Preheat the grill to medium high heat.
- Rub the bell peppers with 1/2 tablespoon olive oil.
- Add the kale (stems on) to a large gallon size ziplock bag and add 1 1/2 tablespoons olive oil, salt and pepper. Seal the bag and massage the olive oil onto the kale for 1 minute, making sure all of the oil coats the kale.
- Wrap the garlic cloves in a small piece of tine foil. Place the bell peppers and garlic cloves on the grill and grill for 10 minutes, turning the peppers 2-3 times during cooking or until charred. Remove the peppers to a plate and add the kale to the grill. Grill the kale for 30 seconds to 1 minute on one side, then flip and grill another 30 seconds to 1 minute or until just beginning to char on the edges. Remove the kale leaves and the garlic from the grill. Allow the veggies to cool slightly and then slice the bell pepper, chop the kale and mince the garlic into a paste. Set aside.
- Add the balsamic vinegar and honey to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove the balsamic from the heat add the remaining 1/2 cup olive oil, lemon juice, mashed garlic paste and a pinch of crushed red pepper. Whisk to combine and set aside.
- Bring a large pot of water to a boil. Boil the pasta according to package directions. Drain the pasta and add to a large serving bowl. To the bowl add the sliced peppers, chopped kale, basil, oregano, pepperchinis, sun-dried tomatoes, kalamata olives, pine nuts and mozzarella. Add half the dressing and toss well. Taste and add the remaining dressing if desired. Sprinkle with blue cheese and serve warm or at room temperature.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
And since this is a salad, it is perfectly acceptable to eat bowl after bowl. Yes!
This is my kind of pasta salad! Love all those veggies, greens and bold Greek flavors. Sounds killer, Tieghan.
Thank you so much, Kate! I am huge fan of greek flavors!
Ah, love pasta salads! And I can’t stomach cold pasta salads!! I thought I was the only one like that. 🙂
Haha! Glad I am not alone! Thanks!
This is wonderful. We just planted kale so I’m stockpiling recipes because we always end up with more kale than we know what to do with. Thanks so much!
Thanks so much! 🙂 Jealous of your kale!
I have never grilled kale but it will definitely be my cooking method of choice next time I eat it!
Thanks Mallory!
This really does look so beautiful and fresh, Tieghan. I bet that little bit of blue cheese makes all the difference. 🙂
Thanks Helen!
Wow what a beautiful pictures. It looks delicious 😉
Thanks Olivia!
OK Tieghan, this is absolutely delicious!!! I made it tonight with a few changes (used goat and feta cheese instead) and we had it for dinner along with your Moroccan Chicken Skewers and they were both fabulous! Although I just realised that I totally forgot about the minted goat cheese yogurt! Oops! Oh well, everyone seemed to love them anyway! Thank you for such fantastic recipes! P.s. I also have a picture! Where could I share?
That is one gorgeous pasta salad with all my favorite things.
Ooh, this is real delight!
simple and delicious summer salad!! Perfect!
Yes please! This kind of simple yet flavor-packed salad is exactly what I want for lunch today. 🙂 I love all the bold ingredients!
This looks so great! I’ve never really liked pasta salads because I don’t like that they’re cold either. So this one served warms sounds absolutely perfect!
Oh yes, I’d absolutely eat my weight in this salad!
Everything you do looks and sounds amazing. You are my goto site for yummy original recipes!
This looks amazing! I love pasta salads of all kinds!
Thanks Maggie!