Go Back
+ servings
Print Recipe
5 from 2 votes

Grilled Kale and Veggie Tuscan Pasta Salad with Mozzarella + Blue Cheese.

Salad with pasta is my kind of salad.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: American, Italian
Keyword: kale, mozzeralla, pasta
Servings: 6 Servings
Calories: 753kcal
Author: halfbakedharvest

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

Calories: 753kcal | Carbohydrates: 76g | Protein: 23g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 561mg | Potassium: 706mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3360IU | Vitamin C: 133.9mg | Calcium: 314mg | Iron: 3mg