Kale Pasta Salad with Parmesan Cheese and Sun-dried Tomatoes
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Salad on game day might seem like a red flag, but hearty cheese tortellini will make even the toughest competitor appreciate the kale and sun-dried tomatoes in this kale pasta salad. And, with just five ingredients, it comes together in no time.
To make serving this kale pasta salad at the stadium easier, divide single-serve portions of the salad into plastic cups. Insert a plastic fork into each cup and top with a lid, feeding the handle of the fork through the straw hole. These can be stored in the cooler and grabbed one by one. Using individual servings of our kale pasta salad will help keep large crowds at bay and portions under control.
What to pair with the kale pasta salad:
Pair our kale pasta salad with our hot ham sliders for a truly terrific tailgate party! This hot and cold combo is game-time ready all season — whether it’s a sweltering first game of the season or a late-night December match-up.
Even more game-day food:
If you’re craving even more football season food, these tailgating recipes will keep you going all season long:
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Kale Pasta Salad with Parmesan Cheese and Sun-dried Tomatoes
Start to finish: 30 minutes
Impresses: 6
Ingredients
20 ounces packaged, refrigerated cheese tortellini pasta
2 cups kale, thinly sliced
1 cup sun-dried tomatoes, thinly sliced (not in oil)
1 cup Parmesan cheese, shredded
¾ cup Italian dressing
Method
Bring a large pot of water to a boil. Cook tortellini to package instructions, drain and rinse with cold water. Transfer cooked pasta to a large bowl. Top with kale, sun-dried tomatoes, Parmesan cheese and Italian dressing. Toss to coat, cover and refrigerate at least 1 hour before serving.
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