Name: Pasta Salad with Kale, Cheddar, Apples & Candied Pecans
Ingredients: 1/2 cup balsamic vinegar; 1 cup olive oil; 1 tablespoon honey; 1 teaspoon dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 lb penne pasta; 2 cups tightly packed, finely shredded kale (about 1 bunch); 6 oz sharp white cheddar, coarsely chopped; 2 small or 1 large apple, diced; 1 cup halved (or quartered) cherry tomatoes; 1/2 cup coarsely chopped candied pecans

Ingredients

dressing:

1/2 cup balsamic vinegar
1 cup olive oil
1 tablespoon honey
1 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper

pasta salad:

1 lb penne pasta
2 cups tightly packed, finely shredded kale (about 1 bunch)
6 oz sharp white cheddar, coarsely chopped
2 small or 1 large apple, diced
1 cup halved (or quartered) cherry tomatoes
1/2 cup coarsely chopped candied pecans

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Instructions

Cook penne to manufacturers instructions, taking care to liberally salt the cooking water!
When pasta is done, drain and put into a large bowl to cool slightly.
Meanwhile, make dressing by putting all ingredients in a jar with a tight fitting lid and shake until combined; set aside.
To the slightly cooled pasta add chopped kale, cheddar, diced apple and cherry tomatoes. Toss everything with 3/4 of the dressing. At this point, cover and refrigerate for at least 1-2 hours.
If you feel like the salad needs more dressing, use more! Otherwise keep it for another use. Just before serving, top with candied pecans and serve.