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Kale and Date Salad with Penne Rigati Gluten Free Pasta

Cooking Time: 20 minutes


  • 2 C Perfetto Penne Rigati Gluten Free Pasta
  • 2 red bell peppers, diced
  • 4 spring onions, thinly sliced
  • 3 C kale, finely choppedc
  • 8 madjool dates, seeded and chopped
  • 2/3 C walnuts, coarsely chopped
  • Shavings of gorgonzola cheese for garnishing
  • For dressing:
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • ¼ C yogurt
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ C gorgonzola cheese, crumbled


  • 1.
    Cook pasta as written on the pack to al dente, drain and set aside to cool.
  • 2.
    Prepare dressing first: in a mini food processor blend all dressing ingredients until smooth and set in fridge while making the salad.
  • 3.
    In a large bowl stir all salad ingredients together and toss them with some dressing to evenly combined.
  • 4.
    Transfer to serving plate and drizzle with left dressing and garnish with gorgonzola shavings and enjoy!

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