This winter pasta salad is a healthy meal that is satisfying even on the coldest of days. Chewy corkscrew pasta is mixed with vibrant green kale, tart pomegranate seeds, and salty feta cheese for a fresh salad. If you can't find fusili, use penne or orzo instead. Serve this winter pasta salad with a crusty piece of bread. Enjoy!
1 large bunch of kale
2 shallot bulbs
1 can chickpeas, drained
1 lb. fusili
1/3 cup feta cheese
1/2 cup good olive oil
1 tsp sea salt
1/2 tsp. pepper
juice of 1/2 an orange
1 tsp honey
Bring large pots to a boil with a bit of salt. Cook fusili according to package directions. Remove, strain, but do not rinse.
Break open pomegranates one at a time, removing the seeds into a large bowl. Pick out the little white fibrous bits as you go along. This can be done in a bowl of water to prevent a mess. Finely slice the shallots and stir with seeds.
Bring another pot of salted water to a boil. Remove kale leaves from the tough spine and chop them finely. Blanch the kale for 1 minute. Remove, strain the water, and toss with the pomegranate and shallots. Add chickpeas and pasta to the bowl.
Whisking together the olive oil, salt, orange juice, and the honey. Pour over the entire bowl and stir to coat. Stir in feta cheese and mix again. Let sit for 15 minutes before serving.