Kale Orzo Pasta Salad

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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.

Ingredients

• 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)

Directions

1. Boil orzo pasta according to package directions. After cooking, cool down in a cold water rinse and set aside.
2. 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.
3. Add cooled down orze to the mixture, mix again. Add salt and pepper to taste.
4. Add more EVOO or Balsamic vinegar to taste.
5. 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!