Lentil, Pasta, and Summer Vegetable Salad
2017-01-03- Cuisine: Mediterranean, Type: Entrée, Salad, Side, Product Line: Barilla® Traditional Semolina
Prep Time :
Ready In :
Layer each of the seasoned elements of this salad in clear cups or bowls for a striking presentatiion. Or, toss everything together and serve 1 1/4-cup portions.
Instructions
Step 1
Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Step 2
Season the lentils with saffron, 3 Tbsp oil, and salt and pepper. Set aside.
Step 3
Heat 3 Tbsp oil and saute zucchini and garlic until just tender. Season with salt and pepper.
Step 4
Mix together the tomatoes, 6 Tbsp oil, and basil. Season with salt and pepper.
Step 5
In clear take-out cups or bowls, layer 1/4 cup lentils, 1/2 cup pasta, 1/4 cup zucchini, and 1/4 cup tomatoes. Top with 1 Tbsp broccoli sprouts. Cover and chill until needed.
Ingredients
- 1 1/2 lb. Barilla Ditalini
- 6 cups cooked lentils
- Pinch saffron
- Salt and pepper
- 6 cups brunoise zucchini
- 3/4 cup olive oil
- 3 cloves garlic, minced
- 6 cups concasse heirloom tomatoes
- Fresh basil, julienned
- 1 1/2 cups broccoli sprouts
Chef Recommended Cuts
- Ditalini
- Mini Farfalle
- Mini Wheels
Related Recipes:
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Italian Goddess Pasta Salad
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Barilla Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint
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Chickpea Casarecce with Pesto alla Trapanese
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Barilla Casarecce with a Creamy Porcini Sauce and Black Truffle Butter
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Rigatoni Bolognese
Nutritional Info
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.