Recipes and Cooking Market Stand Pasta Salad with Garlic and Shallot Dressing 4.3 (4) 2 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2013 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Cook Time: 20 mins Chill Time: 60 mins Total Time: 100 mins Servings: 4 Jump to Nutrition Facts Ingredients 6 cloves garlic ¼ cup olive oil 2 tablespoon chopped shallot (1 medium) ½ teaspoon salt ¼ teaspoon ground black pepper 2 teaspoon finely shredded lemon peel ¼ cup lemon juice 2 tablespoon agave syrup or honey 8 ounce lasagna noodles, broken into 3-inch pieces 3 cup assorted fresh vegetables (such as carrots, wax or green beans, pattypan squash, and/or sugar snap pea pods), cut into bite-size pieces 2 cup baby kale, arugula, or spinach 1 cup grape or cherry tomatoes, halved ½ cup fresh basil leaves, slivered 6 ounce hard salami, cut into 1/4-inch-thick cubes Directions 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. Print Nutrition Facts (per serving) 595 Calories 28g Fat 68g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 595 % Daily Value * Total Fat 28g 36% Saturated Fat 7g 35% Cholesterol 43mg 14% Sodium 1056mg 46% Total Carbohydrate 68g 25% Total Sugars 15g Protein 21g Vitamin C 63.2mg 316% Calcium 121.2mg 9% Iron 4.1mg 23% Potassium 847mg 18% Folate, total 185.5mcg Vitamin B-12 0.8mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.