Antipasto Hearts of Palm 'Pasta' Salad
with kale / olives / salami / tomatoes
With the weather getting warmer, it's always nice to have a pasta salad in the rotation and this one uses paleo-friendly Hearts of Palm noodles. This colorful Italian-inspired version is great warm or chilled - serve it as a side dish for a barbecue or as a main dish for dinner or lunch.
Ingredients
- Garlic - 1 clove , chopped
- Vinegar, sherry - 2 Tbsp (sub red or white wine vinegar)
- Lemon juice - 2 tsp
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Italian seasoning - 1 tsp
- Oil, olive - 6 Tbsp
- Artichoke hearts - 8 , chopped (preferably marinated in oil)
- Kale, curly leaf - 1 bunch , stems removed and leaves very thinly sliced (sub baby kale)
- Salami - 4 oz , cubed
- Tomatoes, medium - 2 , chopped (sub halved cherry or grape tomatoes)
- Hearts of palm 'pasta' - 9 oz
- Olives, any pitted and sliced - 3/4 cup
Prep
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Garlic / Artichoke hearts / Kale / Salami - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together garlic, vinegar, lemon juice, mustard, honey, and Italian seasoning. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
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Tomatoes - Chop tomatoes.
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Hearts of palm 'pasta' - Drain and rinse.
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Olives - Drain and rinse. Chop or slice if not pre-sliced.
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Make
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Warm the hearts of palm 'pasta' according to package directions (in the microwave or on the stovetop).
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In a large mixing bowl, gently combine 'pasta', artichoke hearts, kale, salami, tomatoes, and olives.
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Fold in vinaigrette.
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Taste and season pasta salad with some salt and pepper.
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Divide 'pasta' salad between bowls and enjoy!
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