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BKT Pasta Salad

Pasta salad meets BLT. But we’re replacing the L with some K. K for kale. On the July 11 episode of WMUR’s Cook’s Corner I wanted to show some different ways to hide, I mean use, kale during the summer. Eat it cold, hot, as a side or a main dish.


On the way to WMUR

On the way to WMUR Cook’s Corner taping. (I’m not driving.)


Staging the “kitchen”








What you need: 

  • 1/2 lb pasta  (like orecchiette)
  • 1/2 lb sliced bacon, cooked until crisp and chopped; reserve bacon fat
  • 4 c thinly sliced dinosaur kale
  • 1/4 c light mayonnaise
  • 1/4 c yogurt
  • 1 1/2 tsp Dijon mustard
  • 2 garlic gloves, minced
  • 8 cherry tomatoes, halved and roasted
  • 1/2 red onion, diced
  • Freshly ground sea salt and black pepper

What you do:

  • Massage with sea salt, this helps to soften the leaves; set aside.
  • Fry bacon and reserve fat in sauté pan, transferring bacon to paper-lined plate.
  • Meanwhile, cook pasta according to package directions until just tender; drain, reserving about 1 c cooking water.
  • Add kale to sauté pan.
  • Cook until wilted, about 3 min.
  • Set aside.
  • Add pasta to kale and toss to mix.
  • In lg bowl, whisk together mayonnaise, yogurt, mustard and garlic.
  • Season with salt and pepper.
  • Add pasta mixture and toss.
  • Add some reserved pasta liquid until sauce coats pasta well.
  • Add bacon, tomatoes and red onion.
  • Toss and serve.