Kale and Artichoke Pasta Salad with Lemon Lavender Dressing is light, refreshing, and a breeze to make. Try this at your next summer barbecue. Whoooo, that title is a mouthful! I was hoping to reel you in with an exciting recipe title that accurately conveys almost every ingredient in this tasty salad. If you’re reading, then I guess my job here is done!
After I made my Lemon Lavender Dressing, I realized I needed to actually…you know…dress something. It was the day of our neighborhood BBQ, so I decided a pasta salad would be just the thing. I love a good pasta salad, since they’re notoriously easy to make with things you already have, and this was (at least for me) no exception. Pasta: check. Canned artichoke hearts: check. Kale and chives in the garden: check. Dressing: perhaps the hardest part of this whole “from-the-pantry” salad, but I had it on hand, so check. Judging by the amount that was left in the bowl a few hours later (basically, none), I’d say it was a hit. If you’re so inclined, you can make it today as a last-minute contribution to your local Fourth of July party.
Kale and Artichoke Pasta Salad with Lemon Lavender Dressing
- 1 lb rotini or similar sized pasta cooked according to the package directions
- 1 bunch tuscan kale about 8-10 big leaves, tough stems removed, leaves chopped (you can use regular kale, or substitute baby spinach leaves)
- 1 15 oz can artichoke hearts drained and quartered
- 1/4 cup chopped chives
- About 1 cup Lemon Lavender Dressing (the whole recipe). Find the recipe here at http://whitecoatpinkapron.com/2017/06/27/lemon-lavender-dressing/. You can also substitute another lemon vinaigrette recipe, or just used bottled salad dressing.
- Salt and Pepper to taste
Cook pasta according to package directions. When done, drain, and place in a large serving bowl.
While the water is boiling, make the dressing (see link above to recipe).
While the pasta is still warm, add all of the remaining ingredients to the bowl of pasta. Season to taste. Cover, and place in the refrigerator for at least 1 hour. Serve chilled or at room temperature.