Lentil, Pasta, and Summer Vegetable Salad2017-01-03
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.
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.
Season the lentils with saffron, 3 Tbsp oil, and salt and pepper. Set aside.
Heat 3 Tbsp oil and saute zucchini and garlic until just tender. Season with salt and pepper.
Mix together the tomatoes, 6 Tbsp oil, and basil. Season with salt and pepper.
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.
- 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
- Mini Farfalle
- Mini Wheels
This information is per serving.