Recipe courtesy of Ree Drummond

Kale-Pasta Mason Jar Salad

Name: Kale-Pasta Mason Jar Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 8 ounces bowtie pasta (farfalle); 1/4 cup pine nuts; 1 cup olive oil; 6 cloves garlic, minced; 1/2 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/2 cup lemon juice or balsamic vinegar; 1 tablespoon lemon zest; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh parsley; 1 1/2 bunches kale; 4 ounces Parmesan, shaved; Kosher salt and freshly ground black pepper; 3 cups halved cherry tomatoes; 8 ounces small mozzarella balls

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Level: Easy

Total: 40 min (includes cooling time)
Active: 30 min

Yield: 4 servings

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Ingredients

Pasta and Pine Nuts:

8 ounces bowtie pasta (farfalle)

1/4 cup pine nuts

Dressing:

1 cup olive oil

6 cloves garlic, minced

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup lemon juice or balsamic vinegar

1 tablespoon lemon zest

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

Kale:

1 1/2 bunches kale

4 ounces Parmesan, shaved

Kosher salt and freshly ground black pepper

Assembly:

3 cups halved cherry tomatoes

8 ounces small mozzarella balls

Directions

Special equipment:

4 quart-size mason jars and 1 pint-size mason jar

For the pasta and pine nuts: Bring a pot of water to a boil and cook the pasta according to the package directions. Drain, rinse with cold water and add to a bowl. Set aside.
Add the pine nuts to a small skillet over low heat. Toast slowly over the course of 3 to 4 minutes, tossing regularly. Remove from the skillet and set aside.
For the dressing: In a large skillet, heat the olive oil and garlic over low heat so that the garlic slowly infuses the oil, about a minute. When the garlic begins to sizzle, stir it around so it doesn't get too brown. When the garlic starts to turn golden, add the salt and pepper and stir; set aside for 5 minutes.
After 5 minutes, pour the oil mixture (scraping out the salt, pepper and garlic) into a small mason jar. Add the lemon juice, lemon zest, basil and parsley, put the lid on and shake it.
For the kale: Finely slice 1 bunch of the kale. Set the same skillet (without cleaning it) over medium-high heat. Add the sliced kale and cook until partly wilted, about 5 minutes. Let cool, then add the Parmesan shavings and toss. Season with salt and pepper.
Finely slice the remaining 1/2 bunch kale and set aside.
For the assembly: Start by pouring 1/4 cup dressing into each quart-size mason jar, followed by 3/4 cup cherry tomatoes, 1 1/4 cups pasta, 1 tablespoon pine nuts, 1/2 cup cooked kale with Parmesan, 8 to 9 mozzarella balls and, finally, 1/2 cup sliced raw kale. Put the lids on the jars and refrigerate until ready to eat.