• Cooking Time: 8-12
• Servings: 4-6
• Preparation Time: 5-10
• 500 g of small/medium pasta of your choice (ex: orzo, fusilli or penne), cooked, drained and cooled
• 1 scallion (or the top of fresh onion or 1/4 of a storage onion), chopped
• 1 garlic scape (or 1/2 garlic clove), minced
• 2-3 kale leaves, leaves cut in thin ribbons and stems chopped like celery
• 1 sweet pepper, seeded and chopped
• 1-2 tomatoes, diced (or a handful of cherry tomatoes, cut in half)
• 1 medium zucchini and/or pattypan squash, cut in half-quarters slices or diced (optional)
• 2-3 white turnips (rabioles), julienned or cut in half-quarters slices or diced (optional)
• 1 can of black or red kidney beans, rinsed and drained (optional)
• 1/4 of extra-virgin olive oil, or to taste
• A few gallops (big drizzles) or balsamic vinegar (or the juice of 1 lemon) (to taste)
• 1/2 tsp salt (to taste)
• Ground pepper (to taste)

1. Cook pasta according to instructions.
2. In a large glass or plastic bowl (not metal), mix the onions/green onions, garlic, zucchini (and/or pattypan), sweet pepper, white turnip, tomatoes and beans.
3. Add cooled pasta and mix well.
4. Add olive oil, balsamic vinegar, salt, and pepper. Mix well.
5. Refrigerate a bit (optional) and serve cold.

FEATURING: Kale, sweet pepper, tomatoes and onion. Optional add in: zucchini (and/or pattypan squash) and white turnips (rabioles). A nice salad go-to recipe that we often make and adapt based on what we have on hand! You can also add fresh basil and/or cilantro (a few handfuls)!