I’ve been going through a bit of a kale obsession these days. I’m constantly thinking about ways I can add this amazing vegetable to my family’s meals.
I made this for a get-together with another family, and it turned out better than I expected. I rarely use orzo in my pasta salad but it was perfect. In fact, the orzo was great for serving to my 10-month-old son. He could easily pick up the orzo with his hands and serve himself.
- 12-16 oz. of orzo pasta
- 1 can of black olives, sliced (drain the water from the can)
- 3/4 to 1 cup of sun-dried tomatoes, sliced into 1/2 strips (I prefer them marinated in oil)
- 1/2 to 3/4 cup of feta cheese, crumbled
- 2-3 handfuls of uncooked kale
- Salt and pepper, to taste
- Extra-virgin olive oil (EVOO)
- Balsamic vinegar (I used the new Trader Joe’s Balsamic Vinegar reduction sauce and it was perfect)
- Boil orzo pasta according to package directions. After cooking, cool down in a cold water rinse and set aside.
- In a large bowl, add olives, sun-dried tomatoes, kale, and feta cheese. then add about 1-2 tbsp of EVOO and about 1 tbsp of either Balsamic vinegar or the TJ’s reduction sauce. Mix together.
- Add cooled down orze to the mixture, mix again. Add salt and pepper to taste.
- Add more EVOO or Balsamic vinegar to taste.
- Let sit at room temperature for 5 minutes before serving. It lets the kale set in a bit so it’s not too raw and crunchy. If you’re serving later, just put in the refrigerator until ready.
That’s it. Simple, nutritious, and my kids loved it!