Menu Ideas

Kale & Squash Lentil Pasta Salad

Protein-packed lentil penne with hearty kale and squash tossed in a lemon basil vinaigrette.

Yield: 38, 8oz servings

INSTRUCTIONS

  • 1. To prepare Vinaigrette dressing, combine lemon zest, lemon juice, basil, pepper, salt, white wine vinegar, roasted garlic, honey, and mustard. Whisk in olive oil. Whisk in vegetable oil.
  • 2. Prepare penne according to package directions. Drain and toss pasta in 2 cups Lemon Basil Vinaigrette. Cool and reserve for service at 40° F.
  • 3. To assemble salad, in a large bowl toss chilled pasta, kale, yellow squash, bell peppers and feta cheese together with 1 quart Lemon Basil Vinaigrette. Garnish with toasted almonds.

NUTRITIONAL INFORMATION

Serving Size 8 oz

Amount Per Serving
Calories 630 Calories from Fat 0
% Daily Value*
Total Fat 25g 38%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 410mg 17%
Total Carbohydrate 78g 26%
Dietary Fiber 9g 0%
Sugars 5g
Protein 27g
Calcium 15%
Iron 35%
Potassium 958mg 20%

* 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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