This delicious Red lentil pasta salad is gluten-free, full of flavor and and packed with plant-basted protein. It is really easy to make, and perfect as a healthy lunch or for meal-prep. Pared with a creamy sun dried tomato dressing and crunchy vegetables.
This red lentil pasta salad is perfect for summer picnics, potluck’s and as a packed lunch. The red lentil pasta is a great alternative to normal pasta. It is gluten-free and high in fiber and protein. Lentils are also full of folate, iron, phosphorus and potassium. Another great salad to try is this Red Lentil Salad.
This gluten-free pasta salad a healthy summer dish, but I also make this recipe in the winter time for meal-prep. I love to pair it with a soup like this Roasted sweet potato and red pepper soup or this Spiced carrot and lentil soup.
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Ingredients
These are the ingredients needed to make this red lentil pasta salad recipe.
For the full recipe with the quantities, see the recipe card below.
Pasta salad
- Red lentil pasta, has a delicious taste and is naturally gluten free and full of plant-based protein. Can also be substituted with any pasta of choice.
- Red onion, ads a wonderful crunch and bite to this salad. Spring onions or shallots are another great option.
- Bell pepper, I used yellow in this pasta salad, use any colour of choice.
- Cherry tomatoes, cut in half or 2 normal chopped tomatoes.
- Seedless (English) cucumber, chopped
- Olives of choice, in this lentil pasta salad I used black pitted olives.
- Feta cheese, it’s salty, creamy and absolutely delicious in this pasta salad. For a vegan option, use vegan feta cheese alternative.
- Fresh basil or parsley, herbs adds freshness and lots of flavor to this gluten-free pasta salad.
- Arugula, baby spinach can also be used.
Sun dried tomato vinaigrette
- Sun dried tomatoes packed in oil, drained and oil reserved.
- Fresh basil or parsley, goes so well with the flavor of the sun dried tomatoes.
- Oil from the sun-dried tomatoes or olive oil
- Lemon juice, freshly squeezed juive from a large lemon. Lime juice is another option.
- Garlic, gives this dressing a punch of flavour.
- Maple syrup or honey, to balance out the acid from the lemon juice. For a vegan salad, use maple syrup.
- Dijon mustard, just a little adds a lot of flavor to this vinaigrette.
- Spices, sea salt, ground black pepper and optional red chili flakes for a little heat.
- Water, to thin out the vignette.
See recipe card for quantities.
Instructions
Making this healthy Red lentil pasta salad is fast and easy. Just follow the step by step photos below.
For the full instructions see the recipe card at the bottom.
Step 1: Add all the ingredients for the dressing in a high speed blender.
Step 2: Process until smooth, scraping down the sides as needed. Add a little more water if desired. Taste the vinaigrette and add more spices to taste.
Step 3: Cook the pasta according to the package instructions for al dente, strain the pasta and rinse in cold water. Stir in 1 tablespoon of olive oil so the pasta won’t stick together.
Step 4: Add the cooked and cooled pasta to a large salad bowl. Add in the vegetables, olives, feta cheese and herbs.
Step 5: Pour over the dressing.
Step 6: Lightly toss everything together.
Hint: Start by adding only half the vinaigrette to the red lentil pasta salad. Then top with more if desired. I like to serve a little extra on the side. Top with some additional feta cheese, herbs and olives if desired.
Substitutions and Variations
- Pasta – The red lentil pasta can also be substituted with any pasta of choice. To keep this salad gluten-free, baked sure to use a certified gluten-free pasta.
- Spicy – For some added spice to this pasta salad, add a little extra chill flakes or even sliced fresh chili. If you like it mild, just omit the chilli flakes in the vinaigrette all together.
- Vegan – for a vegan version, use maple syrup in the vinaigrette and a vegan feta cheese alternative.
- Herbs – The chopped basil or parsley can also be replaced with some cilantro or a mix of different herbs.
- Veggies – Add more veggies to this lentil pasta salad, some great options are, sliced avocado, chopped artichoke or grilled eggplant or zucchini.
- Protein – Some canned lentils, chickpeas or beans are great plant-based options to add extra protein to this pasta salad.
See this Lentil and chickpea salad for another healthy salad packed with plant-based protein.
Equipment
To make the vinaigrette, I used a high speed blender. A food processor also works well.
Storage
This Red lentil pasta salad can be prepared ahead of time and stored in the fridge in an airtight container. As with all salads, the chopped veggies will realise liquids, especially after mixed with the vinaigrette. Therefore it’s best to store the dressing separate and mix in before serving. This pasta salad keeps fresh for about 2-3 days.
This salad does not freeze well so I don’t recommend that.
Top tip
Cook the red lentil pasta to just al dente. Be careful not over cook it or the pasta will fall apart when mixed into this gluten-free pasta salad.
FAQ
Yes, pasta made from red lentils is naturally gluten-free, high in fiber and protein. Lentils are also filled with folate, iron and potassium.
Yes, red lentil pasta is usually gluten-free, be sure to check the package because some can contain traces of gluten.
For a vegan version, use maple syrup in the vinaigrette and a vegan feta cheese alternative.
Salads
Looking for other recipes like this? Try these:
Soup recipes
Make it a soup and salad combo:
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This delicious Red lentil pasta salad is full of flavor and and packed with plant-basted protein. It is really easy to make, and perfect as a healthy lunch or for meal-prep. Pared with a creamy sun dried dressing and crunchy vegetables.
- 14 ounces (400g) red lentil pasta
- ½ red onion, sliced
- 1 bell pepper, chopped
- 2 cups (200g) cherry tomatoes, halved
- ½ seedless (English) cucumber, chopped
- ½ cup olives of choice
- ½ cup feta cheese, crumbled
- ½ cup fresh basil or parsley, chopped
- 2 ounces (50g) arugula
- ½ cup sun dried tomato in oil, drained and oil reserved
- ¼ cup fresh basil leaves
- ¼ cup reserved oil from the sun-dried tomatoes or olive oil
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tablespoon maple syrup or honey
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red chili flakes optional
- ½ cup water, or more if needed to reach desired consistency
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Add all the ingredients in a high speed blender. Process until smooth, scraping down the sides as needed. Add a little more water if desired. Taste the vinaigrette and add more spices to taste.
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Cook the pasta according to the package instructions for al dente, strain the pasta and rinse in cold water. Stir in 1 tablespoon of olive oil so the pasta won’t stick together.
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Add the cooked and cooled pasta to a large salad bowl. Add in the vegetables, olives, feta cheese and herbs. Pour over the dressing and lightly toss everything together. Top with some additional feta cheese, herbs and olives if desired.
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