Toss up your pasta salad recipe routine by using lasagna noodles and a zesty shallot dressing! To please the meat-lovers, add a handful of diced salami to the pasta salad.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

595 calories; 28 g total fat; 7 g saturated fat; 3 g polyunsaturated fat; 16 g monounsaturated fat; 43 mg cholesterol; 1056 mg sodium. 847 mg potassium; 68 g carbohydrates; 6 g fiber; 15 g sugar; 21 g protein; 13362 IU vitamin a; 63 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 185 mcg folate; 1 mcg vitamin b12; 121 mg calcium; 4 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/14/2014
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.