I’ve partnered with Tops Market to bring you not only the best pasta salad BUT the chance to win a $100 gift card! This year Tops Market wants to make this the best summer yet, so use the hashtag #smileforsummer when sharing your favorite summer dish on either your stories or IG feed for a chance to win 1 of 4 $100 gift cards! That can make a lot of pasta salads! See the recipe for my favorite pasta salad recipe that I know you’ll love too!
Ingredients
1 lb. Orchetta (or your favorite pasta)
About 1 c. Olive Oil
7 cloves Garlic, Minced
Salt and Pepper
1 bunch Kale, Finely Sliced
4 oz. weight Parmesan Cheese, Shaved 2 tbsp.
1 pint of cheery Tomatoes
Instructions
Turn the oven to 400 degrees F.
Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, or until done. Set aside to cool, don’t forget to turn off the oven.
Cook pasta according to package directions. Drain, rinse with cold water, and add to a large bowl. Set aside.
In a large skillet, heat olive oil and garlic over low heat. When the garlic starts to sizzle, stir around and add in a dash of crushed red pepper. When garlic starts to turn a nice California gold, add salt and pepper, stir, and set aside for 5 minutes. You really want the oil to infuse with all those flavors.
After about 5 minutes, pour the oil mixture all over the bowtie pasta. Add in the roasted tomatoes. Toss to combine and set aside.
DO NOT clean or wipe down the large skillet, you’re going to use that skillet to sauté the kale. Cook the kale on a medium high heat for about five minutes in the large skillet. Once the kale is wilted you will add it to that pasta mixture. Set aside for another five minutes.
The pasta salad has to be room temp before adding the parmesan cheese. Once it’s cool enough add all the parm shavings. Taste and add more salt and pepper if needed.
Wrap and put in the refrigerator for at least 2 hours! Serve and enjoy!!!
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