Ingredients
Scale
- ⅓ cup extra virgin olive oil
- Juice and zest of 1 lemon
- 1 Tbsp Dijon mustard
- 2 Tbsp red wine vinegar
- 2 tsp maple syrup
- ½ tsp salt
- 190 grams (about 2 cups) protein rotini pasta
- 2 cups corn, thawed if frozen
- 1 Tbsp avocado oil (or other high heat cooking oil)
- Salt and pepper to taste
- 4 cups lacinato kale, shredded/thinly sliced
- 1 19 oz can chickpeas, drained and rinsed
- 1 cup feta cheese, cut into ¼ inch cubes
- ⅓ cup sundried tomatoes in oil, oil drained and roughly chopped
- 1 bunch basil, roughly chopped
- Lemon wedges, for serving
Instructions
- Cook the pasta according to package directions. Drain it and set it aside.
- Preheat your oven to broil. Line a baking sheet with parchment paper.
- Place the corn on the sheet. Add avocado oil, salt, and pepper. Toss to coat.
- Broil the corn for 3-5 minutes, tossing halfway. Watch it carefully so it doesn’t burn. It’s done when browned but still tender. Remove from oven and set aside.
- In a large bowl, combine all dressing ingredients: olive oil, lemon juice, dijon mustard, red wine vinegar, maple syrup, and salt. Whisk them together.
- Add the kale to the bowl with the dressing. Massage the dressing into the leaves to tenderize them.
- Add the cooked pasta, chickpeas, corn, feta, sundried tomatoes, and basil to the bowl. Toss everything to combine.
- Season with more salt and pepper to your taste. Top with extra basil if you like. Serve with lemon wedges.
Notes
- You can eat this salad warm right away or let it cool completely.
- Use any high-heat cooking oil if you don’t have avocado oil.
- Massaging the kale makes it softer and easier to eat.
- Store leftovers in a sealed container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Broiling, Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 580
- Sugar: 12g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 30mg