Mean Green Pasta Salad

I'm not sure I would call this a recipe. But, I can't get enough of this pasta salad. Maybe it's because it is covered in walnut pesto? Or maybe it's because I've finally found a way to eat broccoli that doesn't make me cringe? Or equally, a way to eat kale that doesn't require me to roast the hell out of it.



Either way, I want you to know about it.

This pasta salad is the perfect lunch or light dinner. It's packed with veggies and flavor and is sure to satisfy vegans and non-vegans alike.



Mean Green Pasta Salad
Makes ~3 servings

1 1/2 cups quinoa pasta (or other whole grain pasta)
2 giant stems kale, torn into bite-sized pieces
2 cups broccoli florets
4 tbsp walnut pesto
salt (optional)

Bring a large pot of water to a boil. Drop in the broccoli florets for 3-5 minutes until bright green. Remove from water with a slotted spoon and place in a bowl of cold water (or run it under some cold water). Next, drop in the kale leaves and blanch for 2-3 minutes. Again, remove with a slotted spoon and run under cold water. Third, in the same pot of boiling water, add some salt and a pour of oil. Cook the quinoa pasta according to package directions. This usually takes 8-12 minutes. Once the pasta is done, drain and add to the bowl with the blanched kale and broccoli. Add in the pesto and toss to coat. The salad might need a touch more salt. Add it if necessary and toss to combine.



Dig in!