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


  1. Cook the pasta until al dente according to package instructions. Drain and rinse with cold water.
  2. 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.
  3. Then stir in the pears, onions and feta.