Market Stand Pasta Salad with Garlic and Shallot Dressing

Market Stand Pasta Salad with Garlic and Shallot Dressing Enlarge Image
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3 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
20 mins
Chill:
1 hr
Cook:
20 mins to 22 mins
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Market Stand Pasta Salad with Garlic and Shallot Dressing

Ingredients
6
cloves garlic
1/4
cup olive oil
2
tablespoons chopped shallot (1 medium)
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1/4
cup lemon juice
2
tablespoons agave syrup or honey
8
ounces lasagna noodles, broken into 3-inch pieces
3
cups assorted fresh vegetables (such as carrots, wax or green beans, pattypan squash, and/or sugar snap pea pods), cut into bite-size pieces
2
cups baby kale, arugula, or spinach
1
cup grape or cherry tomatoes, halved
1/2
cup fresh basil leaves, slivered
6
ounces hard salami, cut into 1/4-inch-thick cubes

Directions

  1. 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.
  2. 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.
  3. 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
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