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
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.
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.
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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