Winter Pasta Salad

Daniel Rossi (CC-BY)


  • Kosher salt
  • 1/2 pound of rotini pasta
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • Freshly cracked pepper
  • Pinch of crushed red pepper
  • 1 teaspoon dried oregano leaves
  • 4 leaves of kale
  • 1 small head of radicchio
  • 1 (14-ounce) can of artichoke hearts, drained and quartered
  • 1/2 (14-ounce) can of green, pitted olives, drained and sliced
  • 1/4 red onion, peeled and diced
  • 1 ounce of Parmesan-Reggiano, finely grated


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  1. In a large bowl, whisk together the olive oil, red wine vinegar, a bunch of rounds of black pepper, crushed red pepper, oregano and a few liberal pinches of salt. Give the dressing a taste and adjust the salt according to taste. Add the kale and mix, massaging the kale in order to make it slightly softer.
  2. Next, add the radicchio, artichoke hearts, olives, red onion, Parmesan and reserved pasta. Toss until combined. Adjust the salt to taste and serve.

Servings: 4

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