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Red lentil pasta salad in a salad bowl.
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Red lentil pasta salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
30 mins
 

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.

Servings: 6 servings
Author: Helena
Ingredients
Pasta salad
  • 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
Sun dried tomato vinaigrette
  • 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
Instructions
Sun dried tomato vinaigrette
  1. 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.
  2. 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.

  3. 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.