Cherry Kale Salami Ditalini Pasta Salad
May 13, 2016
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
- Bring the pasta water to a boil and drop the pasta.
- Pit the cherries and chop them
- 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.
- Chop the salami. Add the salami and cherries to the bowl with the kale along with everything else.
- 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.
