Ingredients
Scale
- 12 ounces ditalini pasta
- 1 tablespoon olive oil, divided
- 1 pound ground mild Italian sausage
- 5 ounces curly kale, stems removed and chopped
- 1/2 cup dried cranberries
- 1/2 cup dried apricots, diced
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh parsley
- 1/4 cup olive oil for vinaigrette
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the ditalini pasta according to package directions in a large stockpot of salted boiling water until al dente. Drain well and rinse with cold water to cool. Set aside in a large mixing bowl.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until fully browned and cooked through, about 8-10 minutes. Drain any excess grease and add the cooked sausage to the bowl with the cooled pasta.
- To the mixing bowl with pasta and sausage, add the chopped kale, dried cranberries, diced apricots, pumpkin seeds, and diced red onion.
- In a small bowl, whisk together 1/4 cup olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined to form the vinaigrette.
- Pour the vinaigrette over the pasta mixture in the large mixing bowl. Add the chopped fresh parsley. Toss thoroughly to ensure all ingredients are evenly coated. Serve immediately or chill for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Side Dish
- Method: Boiling, Sautéing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 290
- Sugar: 9g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 40mg