8 ounces rotini pasta
1/4 cup Pompeian Robust Extra Virgin Olive Oil
2 Tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups chopped curly green kale
2 pears, diced
1/2 small red onion, thinly sliced
1/4 cup crumbled feta
- Cook the pasta until al dente according to package instructions. Drain and rinse with cold water.
- In a large bowl, whisk together Pompeian Robust Extra Virgin Olive Oil, balsamic vinegar, garlic, salt and pepper. Stir in the pasta and the kale, tossing to coat in the dressing.
- Then stir in the pears, onions and feta.