Menu Ideas

Chilled Marinated Beet & Feta Lentil Penne Bowl

Lentil Penne served in a tangy beet dressing, topped with crunchy pecans and crumbly feta cheese.

Yield: 21, 8-oz servings


  • 1. Prepare penne according to package directions.
  • 2. Drain and place in a 4ā€ plastic hotel pan and cover with cold water by several inches.
  • 3. Add vegetable oil and 1 Ā¼ gallon of ice. Stir to combine. Once pasta is cool, drain and reserve for service at 40Ā° F.
  • 4. In a 3-quart Vitamix or large blender combine 4 cups of diced beets, white wine vinegar, Dijon mustard, granulated sugar, honey, salt, and extra virgin olive oil. Blend until smooth. Store covered at 40Ā° F.
  • 5. Combine chilled prepared pasta with beet dressing. Fold in remaining 3 cups of chopped beets, feta cheese, candied pecans, chives, and kale. Hold at 40Ā° F for service.


Serving Size 227 GM

Amount Per Serving
Calories 440 Calories from Fat 0
% Daily Value*
Total Fat 7g 10%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 570mg 24%
Total Carbohydrate 73g 24%
Dietary Fiber 7g 0%
Sugars 28g
Protein 23g

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


Can't find what you are looking for? Let us know.

Sign up for our newsletter to have all of our
updates sent right to your inbox

    By submitting this form you agree to our Privacy Policy.


    Enter your location and we'll connect you with a local sales associate that can help get you exactly what you need.

    TRY A