This summertime salad is honestly one of the most refreshing meals I've ever tried. It's how we would imagine a solid food version of gazpacho soup would taste, just incredibly light with the perfect amount of crunch. It's a simple recipe too, taking only about 15 minutes total to prepare. It is best served cold, so while it is best to refrigerate for a short while before serving, it is basically ready to enjoy within minutes of serving a meal! Plus, it is chock full of some of our favorite summer produce. The kale lends a ton of nutrients, and the tomatoes and cucumber are a couple more farmer's market favorites that we love to have grace our tables.
A few simple steps:
Start by cooking the pasta according to the directions on the package (for a little more flavor in the pasta, sprinkle some salt in the water before adding the pasta). While this is going on, you can go ahead and start preparing the dressing as well as all of the vegetables that we're going to mix in with the pasta. Dice the onion, tomato, and cucumber in small squares and set aside in a large bowl. For the basil and kale, you can do a rough mince, or for a little fancier of a display, you can julienne or chiffonade the leaves before adding them to the bowl with the other veggies. Be sure to remove the stems of the kale before preparing--even though they're insanely healthy, they are quite bitter and wouldn't be an ideal flavor for the final dish. Hold off on adding the salt and seasoning until you've mixed the pasta in with the vegetables; we would recommend allowing the pasta to refrigerate for at least 10 minutes before mixing it in with the other ingredients. At this point, you can add in your seasoning and you're all set to enjoy this refreshing salad that's really perfect for cooling off during the hot summer months!