Cherry Kale Salami Ditalini Pasta Salad

I love a good pasta salad.  It's pretty much my go to all summer long for an easy and satisfying side dish.  I don't mess with those over-mayoed versions though.  They are fun for when you are out at a BBQ restaurant or at your aunt's house for the 4th of July, but when I am making a pasta salad I like to get more creative.  This version has cherries and kale, one sweet and one bitter, to play off of each other and create a great overall flavor for the dish.
Pitting cherries can be annoying but you don't have to do a ton, just smash them with the flat of the knife first and then pull out the pit.  Roughly chop after all the pits are gone.
Add the cherries in with a bunch of kale, salami, mustard, and a little mayo.  Then add some olive oil and lemon juice.
A well balanced pasta salad that is light and refreshing with a little juicy sweet pop from the cherries and that bitter bite we all love from kale.
The salami in this dish adds a much needed depth of flavor and pairs well with the mustard.  I wasn't sure if I would use mayo, but just adding a little bit really adds a nice creaminess to the whole salad.
This is the kind of thing that I can really shovel into my mouth! And it went great with the wings I posted Monday.

Cherry Kale Salami Ditalini Pasta Salad

  • 1 Pound Ditalini Pasta
  • 1 Bunch Purple Kale
  • 2 Cups Cherries
  • 3 Ounces Salami
  • 1/4 Cup Banana Peppers (chopped)
  • 1/4 Cup Juice from Banana Pepper Jar
  • 1/4 Cup Mustard
  • 1/4 Cup Olive Oil
  • 2 Tablespoons Mayo
  • Salt, Crushed Red Pepper

Instructions

  1. Bring the pasta water to a boil and drop the pasta.
  2. Pit the cherries and chop them
  3. Remove the kale from the stems and chop small. Add the kale to a bowl and massage with your fingers for 3 minutes until tender and wilted.
  4. Chop the salami. Add the salami and cherries to the bowl with the kale along with everything else.
  5. Strain the pasta and add it immediately to the bowl with all the rest of the ingredients. Stir well to combine. Refrigerate until cool, about 2 hours.