Market Stand Pasta Salad with Garlic and Shallot Dressing
- 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
Sarah Smith 925 Days Ago
Used green beans, yellow summer squash, and carrot and whole wheat elbows instead of lasagna. I also forgot to add the basil. It takes a while to put together but the end result is great! This is enough to feed 6 people, instead of 4 as indicated in the recipe.