Spicy Vietnamese ZENB Penne Pasta Salad

SERVES 4

PREP TIME 45 minutes

COOK TIME 15 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 484g
Servings: 4

Calories: 610

Amount per Serving*% Daily Value
Total Fat13g17%
Saturated Fat2.5g13%
Cholesterol115mg38%
Sodium1290mg56%
Carbohydrates81g29%
Dietary Fiber13g46%
Total Sugar23g
Protein45g
Vitamin A328mcg35%
Vitamin C15%
Calcium150mg10%
Iron6mg35%
Potassium265mg6%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

FEATURED IN RECIPE


ZENB Penne Pasta

This low fat Spicy Vietnamese Pasta Salad is a delicious way to enjoy ZENB Penne Pasta and provides a good source of protein. Whether enjoying as a main dish or as a side, the spicy flavor is sure to tickle your tastebuds and make you want more.

INGREDIENTS

  • 1 box (12 ounces) ZENB Penne Pasta made from 100% Yellow Peas, uncooked
  • 1 cup rice vinegar
  • 1/4 cup honey, divided
  • 1/4 teaspoon kosher salt
  • 1 seedless cucumber, thinly sliced
  • 1 carrot, cut into thin matchsticks
  • 4 limes, juiced (about ΒΌ cup)
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon sambal oelek (Asian chili garlic paste)
  • 3 cups shredded rotisserie chicken meat
  • 2 cups loosely packed mint leaves, divided

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Rinse pasta under cold running water until chilled. Drain well.

2.

Meanwhile, whisk vinegar, 2 tablespoons honey and salt in medium bowl. Add cucumber slices and carrots. Ensure vegetables are submerged in the vinegar mixture. Cover; refrigerate at least 30 minutes or until chilled.

3.

Whisk lime juice, soy sauce, oil, sambal, remaining honey and salt in large serving bowl. Add pasta, chicken and 1 cup mint leaves; toss gently to combine. Drain pickled vegetables; discard vinegar brine. Add pickled veggies to pasta. Garnish with remaining mint leaves before serving.

Tasty Tips

Prepare pickled vegetables up to three days ahead, stored covered in the refrigerator.

Substitute gluten-free tamari for soy sauce to make this a gluten-free dish.

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