INGREDIENTS:4 lbs. pasta, dry (spirelli, penne or bow ties)
4 lbs. kale, blanched and chopped
1 gallon California seedless grapes
4 cups Parmesan cheese, freshly grated
2 cups green onion, sliced
2 cups pine nuts, toasted
2 tsp. salt
2 tsp. black pepper
4 cups prepared creamy garlic or Italian dressingDIRECTIONS:Cook pasta in boiling water according to manufacturer’s directions. Rinse in cold water. In large bowl, toss together all ingredients and mix well. Chill until ready to serve.
SERVINGS:40 servingsPHOTO CREDIT:Photo Credit: CALIFORNIA TABLE GRAPE COMMISSION