Updated: Jun 25, 2020
An old favorite with some
2 cups uncooked small pasta (orzo, tiny bowtie), consider using a whole grain or even chickpea pasta)
1 small bunch of kale, washed, dried & stems removed
1 cucumber, small dice
1 large colored bell pepper, small dice
1 small red onion, small diced
2/3 cup sliced kalamata olives
2/3 cup crumbled feta
Zest of 1 lemon
Salt & pepper (to taste)
Cherry tomatoes, cut in half to top when plated
Optional: small diced fresh jalapeno
1 cup olive oil
1 tbsp water
1/4 cup white wine vinegar
1/2 the juice of a lemon
5 stems of parsley, both leaves & stems, loosely chopped
2 tbsp fresh oregano or 1 tsp dried
2 garlic cloves, crushed
1 tsp whole pepper cloves
Salt to taste
Cook pasta according to package directions. Rinse with cold water & drain well. Add to large bowl.
Massage kale and roll up, using your knife, cut 1/2 cm wide small ribbons. Then cut the length so you have 1/2-1" ribbons. Add to bowl with pasta.
Add lemon zest, salt & pepper to pasta & kale. Stir well. Option to add more lemon zest.
Add in all chopped vegetables (except tomatoes), olives and feta. Mix well, transfer to an airtight container & store in fridge for up to 4 days.
For the Dressing
Add everything to a blender or immersion blender cup & blend until well combined. Store in a jar in fridge. Add to salad before eating.
Meal prep tip: portion out into individual containers for lunch/meals to take with you on busy days. I even place the dressing into small portions.