Kale Pasta Salad With Sundried Tomatoes

• 2 cups Dr Schar Gluten Free Penne pasta small pasta 
• 1 large bunch kale, chopped (or 2 smaller bunches, about 3-4 cups)
• 1 large red bell pepper, thinly sliced
• 1/3 cup Bio Gardens Sun-dried tomatoes, chopped
• 1/3 cup freshly grated Violife parmesan
• About 10 fresh basil leaves, chopped
• 1/4 cup Terroirs du Liban extra virgin olive oil
• 2 Tbsp red wine vinegar
• 1/4 tsp Adonis valley spring honey
• 1/2 tsp Nabat Organic dijon mustard
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• Nabat Salt and pepper, to taste

Instructions:

1. Cook the Pasta: Bring a pot of water to a boil and cook pasta according to package instructions. Drain and set aside.
2. Prepare the Salad: While the pasta cooks, prepare the kale, bell pepper, sun-dried tomatoes, parmesan, and basil, and place them in a large mixing bowl.
3. Make the Vinaigrette: Whisk together olive oil, red wine vinegar, honey, dijon mustard, thyme, garlic powder, salt, and pepper in a small bowl or shake together in a jar.
4. Combine: Add the drained pasta to the salad ingredients. Pour the vinaigrette over everything and toss to combine. Adjust seasoning with salt and pepper, if needed.
5. Chill and Serve: Cover and refrigerate the salad for at least 30-60 minutes, or overnight for best flavor and softened kale. Enjoy cold!