Makes 4 to 6 portions
This pasta salad is great cold or at room temperature (a gift from the meal prep fairies), but it's just as good hot, if you don't have time to give it a good chill.
Ingredients
- 12 oz whole wheat penne
- 1/4 cup olive oil
- 1/2 cup diced red onion
- 1 tsp lemon zest
- 4 tsp balsamic vinegar
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup dried cranberries
- 1/2 cup salted, roasted cashews, chopped
- Leaves from 1 bunch kale, chopped
- 1/2 cup dry white wine
Directions
- Cook the pasta in boiling lightly salted water until it is al dente, about 9 minutes. Drain the pasta and spread it out on a sheet pan to cool to room temperature.
- Heat the oil in a sauté pan over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cooked drained pasta and toss with the lemon zest, vinegar, salt, pepper, cranberries, and cashews.
- In a covered saucepan, combine the kale and white wine. Bring to a simmer over medium heat and cook, covered, until the kale is wilted and the wine has almost evaporated, about 5 minutes. Cool and toss with the pasta.
