Grilled Kale and Veggie Tuscan Pasta Salad

Start by grilling kale until slightly charred and crisp.

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Cook your favorite pasta al dente and set aside.

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Grill assorted veggies like bell peppers, zucchini, and cherry tomatoes.

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Chop the grilled kale and veggies into bite-sized pieces.

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Toss pasta with the grilled kale and veggies for a colorful mix.

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Add a drizzle of olive oil and a splash of balsamic vinegar.

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Sprinkle with grated Parmesan for a savory touch.

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Season with salt, pepper, and Italian herbs to taste.

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Serve chilled or at room temperature as a flavorful and wholesome dish.

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