Market Stand Pasta Salad with Garlic and Shallot Dressing
cup olive oil
tablespoons chopped shallot (1 medium)
teaspoon ground black pepper
teaspoons finely shredded lemon peel
cup lemon juice
tablespoons agave syrup or honey
ounces lasagna noodles, broken into 3-inch pieces
cups assorted fresh vegetables (such as carrots, wax or green beans, pattypan squash, and/or sugar snap pea pods), cut into bite-size pieces
cups baby kale, arugula, or spinach
cup grape or cherry tomatoes, halved
cup fresh basil leaves, slivered
ounces hard salami, cut into 1/4-inch-thick cubes
- For dressing, on a work surface lightly smash garlic cloves; remove and discard skins. In a small saucepan combine the garlic, olive oil, shallot, salt, and pepper. Cook over medium-low heat about 15 minutes or until garlic and shallot are very tender and caramelized. Let cool. Scrape garlic mixture into a blender. Add lemon peel, lemon juice, and agave syrup. Cover and blend until almost smooth. Set aside.
- In a large pot cook lasagna noodles in boiling salted water according to package directions, adding 3 cups vegetables for the last 5 to 7 minutes or until crisp-tender. Drain; rinse with cold water. Drain noodles and vegetables well, lightly patting with paper towels to remove excess moisture.
- In a large bowl combine noodles mixture, baby kale, tomatoes, basil, and salami. Lightly toss to mix. Pour dressing over salad; toss to coat. Cover and chill for 1 hour before serving.
Nutrition Facts(Market Stand Pasta Salad with Garlic and Shallot Dressing)
- Per serving:
- 595 kcal cal.,
- 28 g fat
- (7 g sat. fat,
- 3 g polyunsaturated fat,
- 16 g monounsatured fat),
- 43 mg chol.,
- 1056 mg sodium,
- 68 g carb.,
- 6 g fiber,
- 15 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet