Menu Ideas

Chilled Lentil Penne Avocado Pesto Salad

Lentil Penne served chilled in a creamy avocado pesto sauce topped with cherry tomatoes, diced red peppers and queso fresco.

Yield: 25, 8 oz servings

INSTRUCTIONS

  • 1. Prepare penne according to package directions.
  • 2. Drain and place in a 4” plastic hotel pan and cover with cold water by several inches.
  • 3. Add vegetable oil and 1 ¼ gallon of ice. Stir to combine. Once pasta is cool, drain and reserve for service at 40° F.
  • 4. Blanch basil and parsley in boiling water for 15-20 secs. Shock in ice water and squeeze out excess water.
  • 5. Combine herb mix, toasted walnuts, parmesan, lemon juice and EVOO in a 3-quart Vitamix or large blender and blend until smooth. Place in a large mixing bowl.
  • 6. In the Vitamix or large blend, puree avocados, granulated garlic, salt, black pepper and red wine vinegar until smooth. Fold avocado puree into pesto. Store covered at 40° F.
  • 7. Combine chilled prepared pasta to avocado pesto dressing. Fold in cherry tomatoes, diced red peppers and queso fresco. Hold at 40°F for service.

NUTRITIONAL INFORMATION

Serving Size 227 GM

Amount Per Serving
Calories 500 Calories from Fat 0
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 550mg 23%
Total Carbohydrate 66g 22%
Dietary Fiber 8g 0%
Sugars 2g
Protein 24g
Calcium 15%
Iron 30%
Vitamin A 20%
Vitamin C 45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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