| With pears and kale, this easy pasta salad has a wonderful mix of seasonal ingredients for fall lunches. Topped with red onions and crumbled feta, the salad is dressed in a dreamy balsamic vinaigrette made with Pompeian Robust Extra Virgin Olive Oil. For salads and marinades, I love the taste of this full-bodied EVOO made by Pompeian’s family of olive farmers and olive oil craftsmen, which they’ve been perfecting for over 100 years. Just like wine, there is a Pompeian olive oil for every palate and recipe.
Pear Kale Pasta Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
8 ounces rotini pasta
1/4 cup Pompeian Robust Extra Virgin Olive Oil
2 Tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups chopped curly green kale
2 pears, diced
1/2 small red onion, thinly sliced
1/4 cup crumbled feta
· Cook the pasta until al dente according to package instructions. Drain and rinse with cold water.
· In a large bowl, whisk together Pompeian Robust Extra Virgin Olive Oil, balsamic vinegar, garlic, salt and pepper. Stir in the pasta and the kale, tossing to coat in the dressing.
· Then stir in the pears, onions and feta.