Menu Ideas

Italian Lentil Penne Pasta Salad (K-12)

Toss Lentil Penne with carrots, broccoli, pepperoni and cheese in Italian dressing for a delicious, protein-packed entrée perfect for K-12.

Yield: 100, 1 1/2 cup (7.2 oz) each portions

INSTRUCTIONS

  • 1. Using a large pot, boil 12 1/2 gallons of water. Cook pasta for 11 minutes. Stir frequently. Strain and rinse with cold water immediately. OR: Using 2 - 12” x 20” x 4” steamtable pans, add enough hot water to cover pasta by 1/2-inch or more and stir. Steam uncovered 18-21 minutes (to desired tenderness), strain immediately, rinse with cold water. Cool in the refrigerator.
  • 2. Combine pasta, carrots, broccoli, olives, pepperoni, and cheese.
  • 3. Toss with dressing to coat. Serve chilled.

NUTRITIONAL INFORMATION

Serving Size 1.5 cup

Amount Per Serving
Calories 378 Calories from Fat 0
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 726mg 30%
Total Carbohydrate 45g 15%
Dietary Fiber 4g 0%
Sugars 1g
Protein 22g

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

Credit as Legume Vegetable: 1.5 oz eq M/MA, 1/2 cup Legume, 1/4 cup Dark Green, 1/8 cup Red/Orange, 1/8 cup Other OR Credit as M/MA: 3.5 oz eq M/MA, 1/4 cup Dark Green, 1/8 cup Red/Orange, 1/8 cup Other

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