Kale-Pasta Mason Jar Salad
- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
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- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
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.
