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Smoked Gouda and Pear Pasta Salad with Pickled Shallot Dressing

Smoked Gouda and Pear Pasta Salad

This Smoked Gouda and Pear Pasta Salad features green kale, cappelletti, Delicata squash, hickory smoked almonds, and pomegranate arils as well as smoked gouda and Bosc pears.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 1 delicata squash seeds removed, sliced thin
  • 1/4 cup + 2 tbsp olive oil divided
  • 2 shallots thinly sliced
  • ¼ cup red wine vinegar
  • 250g (9oz) uncooked cappelletti
  • 2 cups green kale stems removed, torn into bite-sized pieces
  • 1 tbsp whole-grain Dijon mustard
  • 1 tbsp honey
  • 1 tsp kosher salt
  • 2 Bosc pears cut into wedges
  • 170g (6oz) smoked gouda cut into cubes
  • 1/2 cup smoked almonds
  • ⅓ cup pomegranate arils

Equipment

  • 1 Large pot
  • 1 colander
  • 1 Large baking sheet

Method
 

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper. 
  2. Arrange the squash slices on the baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle generously with salt and transfer to the oven. Roast for 15-20 minutes or until golden.
    1 delicata squash, 1/4 cup + 2 tbsp olive oil
  3. Once the squash is in the oven, place the shallots in a bowl and add the red wine vinegar. Set them aside to lightly pickle. 
    2 shallots, ¼ cup red wine vinegar
  4. Place a large pot of water over high heat and bring to a boil. Generously salt the water and add the pasta. Cook until just barely al dente. 
    250g (9oz) uncooked cappelletti
  5. Drain the pasta and immediately transfer to a large bowl. Add the kale. Add the remaining olive oil to the shallots and vinegar and add the Dijon mustard, salt, and honey. Whisk to combine and pour the mixture over the pasta and kale. Toss to coat. **
    1 tbsp whole-grain Dijon mustard, 1 tbsp honey, 1 tsp kosher salt, 2 cups green kale
  6. Transfer the pasta and kale to a large platter and top with the pear wedges, smoked gouda, smoked almonds, and pomegranate arils. Serve immediately. 
    2 Bosc pears, 170g (6oz) smoked gouda, 1/2 cup smoked almonds, ⅓ cup pomegranate arils

Notes

**Dressing the pasta and kale while the pasta is still hot will help the pasta absorb the dressing and will wilt and tenderize the kale.