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Market Stand Pasta Salad with Garlic and Shallot Dressing

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4.0 by 3 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Chill: 1 hr
  • Cook: 20 mins to 22 mins

Market Stand Pasta Salad with Garlic and Shallot Dressing

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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Reviews (1)

3 Ratings
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.

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