Wintery Pasta Salad

WinteryPastaSalad-horizontal

This colorful wintery pasta salad takes advantage of seasonal greens and pantry staples. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Yield: 4

Course:
Theme: ,

Ingredients

  • Kosher salt 
  • 1/2 pound pasta, of choice
  • 1/2 cup good-quality olive oil 
  • 1/4 cup red wine vinegar
  • Freshly cracked pepper 
  • Pinch of crushed red pepper 
  • 1 teaspoon dried oregano leaves
  • 4 leaves of lacinato kale
  • 1 small head of raddichio
  • 1 (14-ounce) can of artichoke hearts, drained and quartered 
  • 1/2 (14-ounce) can of green, pitted olives, drained and sliced
  • 1/4 red onion, peeled and diced 
  • 1 ounce of Parmesan-Reggiano, finely grated

Directions

  1. Bring a pot of salted water to a boil. Add the pasta and cook according to the package’s instructions. Drain and rinse with cold water. Set aside. 
  2. To a large bowl, whisk together the olive oil, red wine vinegar, a bunch of rounds of black pepper, crushed red pepper, oregano and a few liberal pinches of salt. Give the dressing a taste and adjust the salt according to taste. Add the kale and mix, massaging the kale in order to make it slightly softer.
  3. Next, add the radicchio, artichoke hearts, olives, red onion, Parmesan and reserved pasta. Toss until combined. Adjust the salt to taste. Serve. 
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