Tuscan Kale Pasta Salad with Creamy Gorgonzola Dressing

This Tuscan Kale Pasta Salad with Creamy Gorgonzola Dressing is loaded with healthy kale and bold Mediterranean flavours from pasta, prosciutto, dates, walnuts and gorgonzola cheese. Delicious bold flavors, perfect for potlucks and picnics.

Course Salads and Dressings

Cuisine Italian

Prep Time 25

Total Time 20

Servings people

Calories 205kcal

Author Elaine

Ingredients

Creamy Gorgonzola Dressing

2 tablespoon apple cider vinegar
2 tablespoon extra virgin olive oil
¼ cup Greek yogurt
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup gorgonzola cheese, crumbled

Salad

4 cups cooked pasta gluten-free, if necessary
2 med red bell peppers seeded and diced
4 green onions thinly sliced
3 cups Lacinato kale, finely sliced (also called Tuscan, Dino or Black kale)
8 thin slices prosciutto, cut in ribbons
8 Medjool dates, pitted and chopped
⅔ cup walnuts, toasted and coarsely chopped
shavings of gorgonzola cheese for garnish
fresh basil for garnish

Instructions

Prepare the dressing first. Whisk together oil and vinegar and add yogurt, sea salt and pepper. Gently stir in gorgonzola. If the yogurt begins to separate, just whisk it again. Let stand while preparing salad or refrigerate if making ahead of time. For a creamier dressing, put all ingredients in a mini food processor and blend until smooth.
Cook pasta according to package directions. Drain, rinse briefly in cool water and allow to cool.
Combine pasta salad ingredients in a large bowl. Toss with dressing until evenly combined. Refrigerate until ready to serve and promptly refrigerate any leftover salad.

Nutrition