Pasta Salad

This week my husband Keith made one of our favorite dishes, which we'll have for lunch/dinner the next couple of days. It's a pasta salad that you eat cold, it has a few staple ingredients, and tastes even better the next day. This recipe makes roughly 4-6 servings:

• 12 oz box of pasta (we like rotini)
• 14 oz can of black olives
• 14 oz can of artichoke hearts
• 1 bunch of kale, chopped
• 1 bell pepper (red is best), chopped
• 1 cucumber, chopped (optional)
• 1/3 cup chopped red onion (optional)
• 1-2 Tbsp red wine vinegar OR balsamic vinegar
• 1-2 Tbsp olive oil (optional, I take my portion out before Keith adds this, he likes a lot of EVOO)
• 1 tsp dill (or more if you really liked dill)
• a few fresh basil leaves, torn/chopped
• Salt/pepper/other spices you like (to taste)

Cook the pasta according to box directions, rinse with cold water, and set aside. Sautee the kale in a little water for 3-5 minutes until just wilted. Combine the pasta with the kale, then add all the other ingredients. Start slow with the herbs and spices and then add if you need more flavor. This will stay good in the fridge 3-5 days.