Grilled Kale and Veggie Tuscan Pasta Salad with Mozzarella + Blue Cheese.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad combining grilled kale, pasta, and roasted vegetables with two cheeses, olives, and sun-dried tomatoes. Dressed with balsamic vinaigrette and topped with pine nuts. Substantial enough for a main course.
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Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 639mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 455mg
- Calcium
- 201mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 639MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.