Wintery Pasta Salad

Ingredients

• Kosher salt 
• ½ pound pasta, of choice
• ½ cup good-quality olive oil 
• ¼ cup red wine vinegar
• Freshly cracked pepper 
• Pinch of crushed red pepper 
• 1 teaspoon dried oregano leaves
• 4 leaves of lacinato kale
• 1 small head of raddichio
• 1 (14-ounce) can of artichoke hearts, drained and quartered 
• ½ (14-ounce) can of green, pitted olives, drained and sliced
• ¼ red onion, peeled and diced 
• 1 ounce of Parmesan-Reggiano, finely grated

Instructions

1. 1
   Bring a pot of salted water to a boil. Add the pasta and cook according to the package’s instructions. Drain and rinse with cold water. Set aside. 
2. 2
   To a large bowl, whisk together the olive oil, red wine vinegar, a bunch of rounds of black pepper, crushed red pepper, oregano and a few liberal pinches of salt. Give the dressing a taste and adjust the salt according to taste. Add the kale and mix, massaging the kale in order to make it slightly softer.
3. 3
   Next, add the radicchio, artichoke hearts, olives, red onion, Parmesan and reserved pasta. Toss until combined. Adjust the salt to taste. Serve.