Rainbow Chard Salad with Protein-Packed Rotini

Replace your normal protein with Modern Table Lentil Rotini so you can enjoy a high-protein plant-based meal with all of the nutrients and goodness of a salad. This vegan-friendly salad is a great way to use up all of those greens from your local farmer's market CSA. It's a little bit tart, a tad sweet and super satisfying.
  • 10
    Prep Time
  • 15
    Cook Time
  • x4
    Servings

Salad

Dressing

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1/3 cup olive oil
  • Salt & pepper to taste
Buy the Noodles
  1. Cut stems from Rainbow Chard into bite-sized pieces, leaving the leafs whole.
  2. Place the stems into salted boiling water and cook for 2–3 minutes until they are almost tender (leaving a bit of crispness). Remove and place on a baking sheet or plate to cool.
  3. Use the same water to boil the leaves for 30–60 seconds until they are barely wilted. Drain into a colander and dry with a paper towel. Transfer the leaves to the baking sheet or plate to cool.
  4. Boil Modern Table Lentil Rotini for 8–10 minutes, drain and let cool.
  5. While pasta and chard is cooling combine the balsamic vinegar, Dijon mustard, garlic, salt and pepper in a small mixing bowl. Slowly add in the olive oil while whisking.
  6. Toss together one portion of cooked Modern Table Rotini, chard stems, leaves, micro greens and Mandarin oranges. Drizzle dressing to taste.
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