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Prep time
30 minutes
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Cook time
15 minutes
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Serves
6-12
Author Notes
An easy picnic crowd pleaser, this bright and flavorful pasta salad can also be a quick weeknight dinner and is great for leftovers. —Gather with Grana
Ingredients
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6
leaves of kale, washed, dried and destemmed
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1/2 cup
plus 2 tbsp olive oil, divided
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1 tablespoon
salt, divided
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1 pound
orecchiette or casarecce pasta
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1
lemon, zested, then cut in half along the fat part of the center.
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1/4 cup
sherry vinegar
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1 teaspoon
dijon mustard
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2
cloves garlic, minced
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1 teaspoon
dried oregano
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1/4 teaspoon
black pepper
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3
Italian sausages, cooked through, cooled and cut on a diagonal
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3/4 cup
grated Grana Padano, divided
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1
small shallot, minced
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12
leaves basil, chiffonaded
Directions
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To make the kale, preheat the oven to 350 degrees, toss kale in 1 tablespoon of the oil and and about 1 teaspoon of the salt and lay in single layer on lined baking sheet. Bake for 10-15 minutes until crisp and brown, keeping a close eye so it doesn't burn. Allow to cool, then break into bite-sized pieces.
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While the oven heats, bring a large pot of water to a boil and add a generous amount to the pot (it should taste like the sea). Cook the pasta until tender, drain, toss in 1 tablespoon of olive oil and spread out on a sheet pan to cool.
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Meanwhile, heat a small non-stick pan over medium-high heat and place lemons cut side down. Allow to cook, untouched, for 7-10 minutes, until caramelized. Cool and juice.
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To make dressing, shake lemon juice, vinegar, mustard, garlic, oregano, pepper, 1/4 cup of the Grana Padano and 1/2 tsp of the salt together in a tightly sealed jar, or whisk in a small boil. Add the oil and shake/whisk again until well combined.
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Toss kale, pasta, sausage pieces, shallot in about 1/4 cup of the dressing. Mix in remaining Grana Padano, basil and the lemon zest. Chill and serve when ready.
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