Menu Ideas

Chilled Lentil Penne Avocado Pesto Salad

Lentil Penne served chilled in a creamy avocado pesto sauce topped with cherry tomatoes, diced red peppers and queso fresco.

Yield: 25, 8 oz servings

INSTRUCTIONS

  • 1. Prepare penne according to package directions.
  • 2. Drain and place in a 4” plastic hotel pan and cover with cold water by several inches.
  • 3. Add vegetable oil and 1 ¼ gallon of ice. Stir to combine. Once pasta is cool, drain and reserve for service at 40° F.
  • 4. Blanch basil and parsley in boiling water for 15-20 secs. Shock in ice water and squeeze out excess water.
  • 5. Combine herb mix, toasted walnuts, parmesan, lemon juice and EVOO in a 3-quart Vitamix or large blender and blend until smooth. Place in a large mixing bowl.
  • 6. In the Vitamix or large blender, puree avocados, granulated garlic, salt, black pepper and red wine vinegar until smooth. Fold avocado puree into pesto. Store covered at 40° F.
  • 7. Combine chilled prepared pasta to avocado pesto dressing. Fold in cherry tomatoes, diced red peppers and queso fresco. Hold at 40°F for service.

NUTRITIONAL INFORMATION

Serving Size 227 GM

Amount Per Serving
Calories 500 Calories from Fat 0
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 550mg 23%
Total Carbohydrate 66g 22%
Dietary Fiber 8g 0%
Sugars 2g
Protein 24g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

HOW CAN WE HELP?

Can't find what you are looking for? Let us know.

Sign up for our newsletter to have all of our
updates sent right to your inbox
By submitting this form you agree to our Privacy Policy.

CONNECT WITH A LOCAL SALES REP

Enter your location and we'll connect you with a local sales associate that can help get you exactly what you need.

TRY A
SAMPLE