Bruschetta Pasta Salad

A gluten free and vegetarian Bruschetta Pasta Salad with Olives and Kale recipe that is the prefect and easy to make make-ahead salad for lunch or crowd-pleasing dish for your next potluck event.

3 cups uncooked, short-cut GF pasta
1 cup ripe cherry or grape tomatoes, chopped or diced
1 cup curly kale, washed and finely chopped (from 1 small leaf of kale)
¼ cup kalamata olives, pitted and sliced
¼ cup fresh basil, washed and roughly chopped
1 small clove of garlic, minced or finely grated
Salt and Pepper
4 tablespoons extra virgin olive oil
2-3 tablespoons balsamic vinegar
¼-1/2 crumbled feta cheese (depending on how cheesy you want to be)

View the full recipe at NOURISHED. the blog →