Deli Style Pasta Salad With Kale Food

KALE PASTA SALAD

Kale Pasta Salad image

Kale Pasta Salad. A lighter pasta salad that you'll be enjoying all summer! It has a tangy parmesan vinaigrette dressing and plenty of fresh veggies.

Provided by Natasha Bull

Time 35m

Number Of Ingredients 13

Ingredients

3 cups uncooked penne
8 ounces salami ((diced))
1 cup little tomatoes ((grape, cherry, etc., halved))
1/2 yellow bell pepper ((chopped))
2 cups (packed) kale ((stems removed and chopped finely))
1/4 cup red onion ((or to taste))
Salt & pepper ((to taste))
1/4 cup finely grated parmesan cheese
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 clove garlic ((minced))
1/4 teaspoon Italian seasoning
1 teaspoon (packed) brown sugar

Steps:

Boil a large, salted pot of water for the pasta. Cook the pasta al dente according to package instructions. Once the pasta is done, rinse it under cool water and let it drain thoroughly.
Meanwhile, prep your other ingredients and add them to a large salad bowl as you go along. The kale should be removed from the stems and chopped very finely. Add the dressing ingredients to a jar.
Once the pasta is done, add it to the bowl. Shake the dressing thoroughly and toss the salad until coated. Season the pasta salad with salt & pepper as needed. You can eat it right away or chill it for an hour or so prior to eating.

Nutrition Facts : Calories 220 kcal, Carbohydrate 1 g, Protein 9 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 855 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

KALE MAC AND CHEESE

Kale Mac and Cheese image

Massaged kale tossed with olive oil, garlic, Parmesan cheese and sundried tomatoes, this EASY Kale Pasta Salad is the ultimate side dish!

Provided by Jessica Formicola

Categories Side Dish

Time 30m

Number Of Ingredients 9

Ingredients

1 pound gemelli pasta (, dry)
2 cups kale (, packed)
1 teaspoon coarse Kosher salt
1/2 cup olive oil
1/2 cup sun dried tomatoes (, julienne cut)
1 teaspoon Italian seasoning
1 tablespoons bottled minced garlic
½ cup feta cheese (, crumbled)
½ cup Parmesan cheese (, grated)

Steps:

Cook pasta according to package directions for al dente, drain, rinse quickly with cold water to stop the cooking process and set aside.
Tear kale into small pieces, removing the ribs. Place in a large mixing bowl (or serving bowl).
Sprinkle with coarse Kosher salt and then using clean hands, massage it well, breaking down the fibers so it is tender. The better you massage it, the easier it is to eat so don't skip or rush this step.
Add cooked pasta, olive oil, sun dried tomatoes, Italian seasoning, bottled minced garlic, feta and parmesan cheese to the kale, tossing to coat and combine.
Cover and refrigerate for 1-4 hours (up to overnight) before serving. Toss again before serving to redistribute the dressing. Serve cold.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Nutrition Facts : Calories 272 kcal, Carbohydrate 33 g, Protein 9 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 348 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

DELI STYLE PASTA SALAD WITH KALE

Deli Style Pasta Salad with Kale image

In this deli-style pasta salad, every fork full will have something delicious to keep digging for more. If you are fan of deli-style pasta salads, this vegetarian pasta salad will be your new favorite! I promise!Specially great to pack for potlucks or family trips, ingredients in this pasta salad are robust and also benefit from sitting in vinaigrette. Now, what else would one want from potluck food? Food that stay fresh long, (don't wilt or get soggy or mushy), are easy to carry, can be served without reheating and some which everyone can enjoy!That much and still my favorite is? Lots of fresh veggies and even kale!!! Kale gives this salad a mighty punch of flavors and nutrients. Honestly, more than potlucks, when I crave deli pasta salads... it is on my "dinner" table too... with leftovers, for sure, in lunch box ;)Does this look that tempting or what?Every ingredient in this salad contribute to the deli-fresh taste and texture. Seriously, when I first made this salad, I was overjoyed sniffing that same deli-style aroma, texture of pasta, crunchy bell peppers and zucchini, juicy tomatoes, with bites of cheese, briny olives here and there.. oh yumm! even writing this makes me hungry!Deli-style pasta salads often have dried or cured meats. However, I decided to keep it vegetarian so every one can get to enjoy it. You know the "golden rule" for party food? Always make vegetarian options double the meat/poultry! Why? Because everyone would like a taste of vegetarian sides, so these will disappear faster. A delicious pasta salad like this one will disappear even sooner!You would not see Kale normally in deli pasta salads and it is totally my love for kale which shines here. (I told yaa I'm back on my kale regime, you guys!) Honestly, once you make this salad, you will wonder just like I do... why don't deli-style pasta salads have kale? Texture of Kale stands so so well to mustard dressing. It does not get soggy and rather picks up the flavors as it is sits in dressing. You will not have single boring bite in whole bowl full! Chefdehome's promise! (health satisfaction is total bonus here)Last weekend I made a big batch of this kale Pasta Salad. For two reasons - first to share this recipe with you and second to enjoy leftovers for lunch on weekdays. Due to lot of veggies and dressing mixed in with pasta, pasta does not sticky together and stays nice and fresh for up to 2 days. In fact, I'm still enjoying a batch from Sunday's cooking on Tuesday. Sounds awesome, right? You can make deli-style pasta salad using fresh and good quality ingredients, at home in 20 minutes and make it ahead too to save some time on day of the event! Sounds super cool too me! Actually, if you ever try to carry Pasta Salad for a potluck, remember there are few ingredients which make a potluck pasta salad, "the best pasta salad" ever!1. Good Dressing: First and foremost, a flavor packed dressing. Like for this salad, I have used Mustard Red Wine Vinegar dressing which gives salad a delicious zing and tongue tantalizing taste.2. Good and Right Cooked Pasta: Choose of good kind of pasta. Mostly tube shaped and pasta with ridges such as penne rigate, farfale, or fussili or a mix works wonderful. Also, I always make sure to cook pasta just until done. Overcooked pasta is no good for salads... actually no good for anything. :)3. Crunchy Vegetables: such as red bell peppers, zucchini, celery! 4. Balance of flavors: Addition of olives, cheese such as feta, Parmesan, provolone, cheddar enhances the flavor of veggies and also compliment the pasta.5. Lots of colors: Choose a colorful range of produce. From kale to zucchini, all crunchy sturdy greens and vegetables go great in cold potluck salads. This pasta salad is best when served cold. So I highly recommend, refrigerating fresh mixed salad batch for few hours to marry the flavors. If you are not ready to mix salad until the day of potluck.... dressing can be made ahead too and refrigerated for 3-4 days. Just whisk well before tossing in salad.I hope you having blast this week! With St Patrick's Day around the week, I'm sure everyone is excited to party and have fun. If you hosting a potluck or visiting one, don't forget to pack this delicious salad to take along.Wish you a great week ahead!Enjoy! -Savita

Provided by Savita

Categories Pasta Salad

Time 20m

Number Of Ingredients 17

Ingredients

1/3 Cup Olive Oil
4 tbsp Red Wine Vinegar
1 tsp Mustard, yellow mustard
1/2 tsp Oregano
1 Garlic, minced
Salt and Black Pepper, per taste
1 tsp Italian Seasoning
1/2 lbs Pasta, Fusilli or Penne, or use both half and half
1 Bunch Kale, 8-10 leaves, purple and green kale, rough chopped
1 Zucchini
1 Cup Cherry Tomatoes, halved
1/2 Red Onion, medium onion, thin sliced
1/2 Cup Kalamata Olives, water packed, pitted, drained (sliced, if prefer)
1/2 Cup Cheddar Cheese, cubed, or provolone
1/2 Cup Feta Cheese, crumbled
2 Red Bell Pepper, or 1 green and 1 red, diced bite size
1/4 Cup Parsley, fresh leaves, chopped

Steps:

In a bowl, add all dressing ingredients but oil. while whisking continuously, add oil at a slow stream to emulsify. Season with salt and pepper. Set Aside.
Bring a pot of water to rolling boil, season with salt, add pasta and cook 10-12 minutes or until al-dente. Drain pasta water, run pasta through cold water, add in a wide pasta bowl with 2 tbsp of dressing (this prevents pasta from sticking together while rest is ready).set aside to cool completely.
In a large salad bowl, add all chopped salad ingredients. Drizzle Italian Vinaigrette Dressing over salad. Top with 1/2 of crumbled feta.
Toss to combine all ingredients just before serving. Serve and enjoy!

DELI-STYLE PASTA SALAD

Deli-Style Pasta Salad image

Pasta provides a base for this tongue-tingling make-ahead salad. It has lots of fresh and satisfying ingredients topped with a flavorful dressing. This pasta salad is terrific to serve to company or take to a potluck. - Joyce McLennan, Algonac, Michigan

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

7 ounces tricolor spiral pasta
6 ounces thinly sliced hard salami, julienned
6 ounces provolone cheese, cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1-1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
Dash pepper
2 medium tomatoes, cut into wedges

Steps:

Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next 9 ingredients. , In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. , Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

Nutrition Facts : Calories 273 calories, Fat 18g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 536mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

DELI-STYLE PASTA SALAD

Deli-Style Pasta Salad image

This is an authentic deli-style recipe for pasta salad, it's great to take to potlucks or just to have at any time or any season. I sometimes add in some feta in place of the Parmesan cheese, I usually double up on the dressing ingredients, plan ahead this needs to chill for 8 hours or up to 24 hours --- please do not omit the salami that is what makes this salad!

Provided by Kittencalrecipezazz

Categories < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 18

Ingredients

1 (7 ounce) package tri-color spiral pasta
6 ounces hard salami, thinly sliced
6 ounces provolone cheese, cubed
2 1/4 ounces ripe olives, sliced and drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup fresh parsley, minced
1/4 cup parmesan cheese, grated
1/2 cup olive oil or 1/2 cup vegetable oil
1/4 cup cider vinegar or 1/4 cup red wine vinegar
1/4 teaspoon garlic powder (or to taste, or use a small amount of fresh minced)
1 1/2 teaspoons prepared mustard or 1 teaspoon mustard powder
1 teaspoon dried basil
1 teaspoon dried oregano (or to taste)
salt and pepper
2 -4 teaspoons sugar (optional)

Steps:

Cook pasta according to directions; rinse in cold water, drain.
Place the cooked pasta in a large bowl.
Toss with 1-2 tbsp olive oil (to prevent pasta from sticking and drying out, this is optional).
Add the next 9 ingredients, with the Parmesan cheese; toss to combine.
In a jar with a tight fitting lid, combine oil, vinegar, garlic powder, mustard, basil, oregano, salt and pepper; shake well to combine.
Add in sugar if you find that the dressing is too strong.
Pour over the salad; toss to coat well.
Cover, and chill for 8 or more hours, (overnight is even better).
Toss again before serving.

Nutrition Facts : Calories 272.9, Fat 18.4, SaturatedFat 5.4, Cholesterol 18, Sodium 339.9, Carbohydrate 17.8, Fiber 1.4, Sugar 1.3, Protein 9.3

DELI PASTA SALAD

Deli pasta salad image

Simple storecupboard pasta salad with sunny Mediterranean flavours

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

Ingredients

300g farfalle (pasta bows)
200g frozen peas
1 large tomato
10 sundried tomatoes in oil
2 tbsp olive oil
2 tsp white wine vinegar
1 garlic clove
large handful fresh basil leaves
85g pack prosciutto or salami

Steps:

COOK THE PASTA: Boil the pasta in salted water for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.
MAKE THE DRESSING: While the pasta is boiling roughly chop the tomato and put in a food processor with half the sun-dried tomatoes, the olive oil, vinegar, garlic and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.
TOSS AND SERVE: Add the pasta and peas to the dressing, roughly slice the rest of the sun-dried tomatoes and add to the pasta with the remaining basil leaves. Tear in the prosciutto or salami and toss everything together. Pile into bowls and, if possible, eat outside.

Nutrition Facts : Calories 426 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.68 milligram of sodium

DELI PASTA SALAD

Deli Pasta Salad image

Make and share this Deli Pasta Salad recipe from Food.com.

Provided by iris5555

Categories Pasta Shells

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces small shell pasta
1/4 lb hard salami, cut into strips
1/4 lb smoked provolone cheese, cut into strips
1 small red onion, sliced and separated into rings
1 cup chopped green pepper
1 cup black olives, sliced (I usually cheat and use a 4 oz can of sliced olives)
1/4 cup chopped parsley
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon celery seed
1/2 teaspoon salt
fresh ground black pepper
1/4 cup grated parmesan cheese

Steps:

Mix ingredients for dressing in a bowl and set aside.
Cook and drain pasta.
Toss with 1/4 cup dressing.
Add remaining ingredients to dressing in bowl and mix.
Combine with pasta and chill before serving.

DELI STYLE PASTA SALAD WITH DRESSING

Deli Style Pasta Salad With Dressing image

I came across this recipe on Allrecipes.com (courtesy of Dayna)years ago. I have tweaked it a little. Sometimes I use feta cheese istead of asiago, and I use cherry tomatoes instead of regular ones. Make ahead of time for potlucks, barbeques and such. Don't let the long list of ingredients turn you off- this recipe is a breeze!

Provided by Chef_from_the_Midwe

Categories Potluck

Time 20m

Yield 24 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces tri-color spiral pasta
1/4 lb genoa salami, diced
1/4 lb pepperoni, diced
1/2 lb asiago cheese, diced
1 (6 ounce) can black olives
1 red bell pepper, diced
1 green bell pepper, diced
3 tomatoes, chopped
1 (2/3 ounce) package Italian salad dressing mix
3/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon parmesan cheese

Steps:

Cook pasta, drain, and rinse.
In large bowl combine pasta, salami, pepperoni, asiago cheese, olives, peppers, dry italian dressing mix, and tomatoes.
Mix together in small bowl olive oil, balsamic vinegar, oregano, parsley, and parmesan cheese.
Poor olive oil mixture over salad, toss well. Refridgerate at least one hour before serving.

Nutrition Facts : Calories 185.3, Fat 11.4, SaturatedFat 2.5, Cholesterol 10.5, Sodium 237.2, Carbohydrate 16.2, Fiber 1.4, Sugar 1.1, Protein 4.8

DELI-STYLE PASTA SALAD

Deli-Style Pasta Salad image

This keeps for several days and is better as each day passes. Wonderful for weekend guests, potluck or a picnic.

Provided by keen5

Categories Potluck

Time 23m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) package tri-color spiral pasta
2 medium plum tomatoes, seeded and julienned
8 ounces sliced salami, julienned
8 ounces provolone cheese, julienned
1 small red onion, thinly sliced and separated into rings
1 (5 3/4 ounce) jar stuffed olives, drained and sliced
1 (2 1/4 ounce) can sliced ripe black olives, drained
1/4 cup grated parmesan cheese
1 (8 ounce) bottle Italian salad dressing

Steps:

Cook pasta according to package directions; drain and rinse in cold water.
In a large bowl, combine the pasta, tomatoes, salami, cheese, onion, olives and Parmesan cheese.
Add dressing and toss to coat.
Cover and refrigerate for several hours or overnight.

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