Peas, Spinach and Kale Pasta Salad

Ingredients

  • 1 bag of bow tie pasta or rotini

  • handful of spinach, chopped

  • handful of kale, finely chopped

  • 1 cup of fresh or frozen organic peas

  • 1 tbsp of extra virgin olive oil and lemon

  • pink sea salt and ground pepper to taste

Italian Vinaigrette

  • about 1/3 cup olive oil

  • 2 tablespoons chopped, fresh parsley

  • 2 teaspoons grated Parmesan cheese

  • pinch of red pepper flakes

  • pinch of dried oregano

  • 2 tablespoons white wine vinegar

  • 2 tablespoons fresh lemon juice

  • 2-3 garlic cloves, finely chopped

  • sea salt and pepper to taste

Whisk ALL ingredients together in a bowl. Cover and maintain refrigerated for ~2-3 days, no more than that. Shake well before pouring on the pasta salad!

Instructions

  1. Follow the instructions on the pasta bag/box of your choice

  2. In a large bowl, combine the massaged kale, spinach and peas

  3. Mix with the cooked, but cooled-down pasta until well integrated

  4. Feel free to add crumbled feta or any leftover parmesan cheese to the pasta

  5. If preparing it one ahead, add the cheese and the Italian vinaigrette the day you’re serving it. If you make a large batch to eat throughout the week; never add all the dressing at once. I add it to each bowl as I’m about to eat it. Both the dressing and the pasta salad stay fresher, longer

Recipe from thedishonhealthy