Directions

• Cook pasta according to package directions for al dente, drain, rinse quickly with cold water to stop the cooking process and set aside.
• Tear kale into small pieces, removing the ribs. Place in a large mixing bowl (or serving bowl).
• Sprinkle with coarse Kosher salt and then using clean hands, massage it well, breaking down the fibers so it is tender. The better you massage it, the easier it is to eat so don’t skip or rush this step.
• Add cooked pasta, olive oil, sun dried tomatoes, Italian seasoning, bottled minced garlic, feta and parmesan cheese to the kale, tossing to coat and combine.
• Cover and refrigerate for 1-4 hours (up to overnight) before serving. Toss again before serving to redistribute the dressing. Serve cold.
• If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!