Ingredients
Scale
Before diving into the recipe, let’s gather our ingredients. Each component is a nod to the vibrant, fresh flavors of my culinary upbringing and travels.
- 8 ounces of fusilli pasta
- 3 cups of kale, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup pine nuts, toasted
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
If you’re feeling adventurous, you can substitute the fusilli with any pasta of your choice or swap out the feta for goat cheese. This flexibility is a testament to the improvisational flair my mother instilled in me, allowing each dish to become uniquely yours.
Instructions
Cooking is an art, and as my grandmother would say, “It’s all about the love you put into it.” Here’s how to craft this delightful salad:
- Begin by cooking the fusilli pasta according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
- In a large salad bowl, combine the chopped kale, cherry tomatoes, red onion, and cooked pasta.
- For the dressing, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. This step always reminds me of my time in Spain, where tossing a salad is an art form in itself.
- Finally, sprinkle the crumbled feta and toasted pine nuts over the top of the salad.
- Give it one last gentle toss, ensuring every bite is packed with flavor.
And there you have it! A salad that’s as much about flavor as it is about the memories it evokes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
