Perfect for anything on the grill, this salad, is light and refreshing and loaded with vitamins and nutrients!!! This makes a huge salad but it is perfect to do on the weekend in order to have some leftovers for lunches in the week.
With other pasta salad you usually have to wait till the pasta is room temperature before assembling but this salad is at it’s best when it is assemble while the pasta is still hot. This will wilt the kale a little and make it less tough and it will also absorb all that lemony goodness!
Cook the orzo according to package instruction. While the pasta is cooking, in a large bowl, whisk together the olive oil, lemon zest and juice, shallot, salt, pepper or pepper flakes if using. Chop the kale into bite size pieces along with the nectarines. Drain the pasta and add to the bowl along with the kale and toss. Add the nectarines when you are ready to serve or once the salad is at room temperature.
- 1 cup of orzo or any small shape pasta
- 1 bunch of kale (about 6 cups chopped)
- 4 nectarines (peaches would also work great in this salad when is season)
- 1 shallot
- 4 tbsp of olive oil
- Zest and juice of 1 lemon
- 1 tsp of salt
- 1/2 tsp of pepper
- Pepper flakes to taste