1Bring a pot of filtered water to boil and prepare gluten free pasta according to box instructions. Set aside.
2Preheat oven to 425°F. Rinse grape tomatoes, layer on cookie pan, drizzle with olive oil and season with salt and pepper. Cook until tomatoes begin to pop open. Remove from oven.
3Rinse and chop kale. I purchased a bag of pre-chopped kale to save me time.
4Add pasta, kale and cooked tomatoes to a salad bowl. Pour half of dressing on top and toss. Sprinkle Parmesan cheese over salad.
5Refrigerate for one hour before serving. Add more dressing if desired when serving.