If you’re looking for a quick and tasty dish, this vegetarian lentil pasta salad is just the thing! It’s fresh, zesty, and has a little something for everyone. Plus, it’s super easy to whip up, which is always a win in my book.
Helps busy cooks with quick prep, low cost ingredients, steady protein, and easy make ahead lunches, reducing mess and time in the kitchen.
Sometimes, I find myself struggling to make a salad that’s not just leaves and dressing. You know, something with a hearty feel but also healthy? This recipe solves that! By using lentils and pasta, it gives you both filling protein and good carbs while keeping things light.
What I love about this recipe is how simple it is. You can have everything prepped in about 20 minutes, and then let it cook for around 50 minutes. So, in just a little over an hour, you can have a delicious dish ready to go for lunch or dinner.
If you enjoy trying different pasta recipes, you might like this one, too. If you’re in the mood for another fun option, check out my Vegetarian Spring Pea Pasta Salad. It’s a great complement to this salad!
Why You Will Love This Recipe
- Fresh Flavor : The zesty mix of robust spices and tangy dressings gives this pasta salad a bright and savory taste that’ll keep you coming back for more.
- Hearty Texture : Using brown lentils instead of traditional pasta means you get a satisfying bite without the mushy texture, making each forkful delightful.
- Convenient Prep : With just under an hour to prepare and cook, this salad fits perfectly into a busy weeknight while still feeling homemade and fulfilling.
- Long-lasting Storage : You can chill this pasta salad in the fridge for up to five days, making it a great option for meal prep or leftovers.
Simple Lentil Pasta Salad Recipe
- Prep Time: 20 minutes
- Cool Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Vegan
- Diet: Vegan
Description
A nourishing and tasty Easy Lentil Pasta Salad perfect for any occasion, packed with flavors and vegan-friendly.
Ingredients
- 3/4 cup brown lentils, rinsed and drained
- 6 ounces pasta, such as rotini, cavatappi, or farfalle
- 2–3 green onions, chopped
- 1/2 bell pepper, chopped
- 2 ounces baby spinach, roughly chopped
- 1/4 cup pickled jalapeño, chopped
- 3 mini cucumbers or 1/2 English cucumber, chopped
- 1/2 can quartered artichoke hearts
- 15 large black olives, halved
- 1/3 block vegan feta, crumbled
- 1 lemon, juiced
- 1/21/2 teaspoon dried parsley
- 1/21/2 teaspoon oregano
- 1/41/2 teaspoon red pepper flakes
- 1/41/2 teaspoon salt or to taste
- 1/21/2 teaspoon garlic powder
- 1/21/2 teaspoon onion powder
- 1/4 cup red wine vinegar
- 1 tablespoon olive oil
- 2 tablespoons tahini
- 1 tablespoon balsamic vinegar
Instructions
- Cook Lentils & Pasta: Start by cooking the lentils in a pot until they are tender but still hold their shape, about 40 minutes. Keep an eye on them to prevent them from turning mushy. While the lentils are cooking, prepare the pasta according to package instructions, ensuring it is al dente.
- Cool & Combine Ingredients: Once the lentils are cooked, drain them in a colander and let them chill. At the same time, rinse the pasta with cold water to stop the cooking process. In a large bowl, combine the cooled lentils and pasta.
- Mix Dressing & Toss: In a jar, whisk together olive oil, red wine vinegar, balsamic vinegar, tahini, garlic powder, onion powder, dried parsley, oregano, salt, and red pepper flakes until well blended. Pour this dressing over the lentils and pasta, mixing well to ensure everything is coated and the dressing is absorbed.
- Chill & Serve Salad: Place the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. If it appears dry after chilling, add a splash of dressing before serving.
Notes
- Storage Tips: Refrigerate in an airtight container, up to 5 days.
- Expert Tips: For optimal results, choose rotini, cavatappi, or farfalle pasta shapes for better texture and flavor retention. Adjust the spices in the dressing according to your preference for a bolder taste.
- Reheating Instructions: This salad is intended to be served cold; reconsider reheating as it may affect texture.
- Serving Suggestions: Serve with a side of garlic bread, a light vinaigrette salad, or a scoop of hummus on the side.
- Recipe Variations: For sweetness, replace cucumber with cherry tomatoes. Add roasted vegetables for an extra flavor layer.
- Ingredient Notes: For substitutions, you can use green or red lentils (check cooking times), gluten-free pasta if needed, and tofu or nutritional yeast instead of vegan feta for a creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If lentils become mushy, try cooking brown lentils for about 40 minutes to achieve a firmer texture.
- When your pasta salad seems dry after chilling, consider adding a splash of dressing just before serving for moisture.
- For a bolder dressing, a pinch of extra spices can go a long way, so taste test and adjust to your liking.
- If you prefer specific pasta shapes, rotini, cavatappi, or farfalle are great choices for texture and holding onto flavors.
- For seasoning that lacks flavor, sampling and adjusting the spices in the dressing is a simple way to boost taste.
Serving Suggestions
Serve this vegetarian lentil pasta salad with a side of garlic bread or a light vinaigrette salad for additional freshness. A scoop of hummus on the side complements the dish and adds creaminess to your meal.
You can use this salad as a base for other dishes like a hearty wrap or as a filling for stuffed bell peppers. Consider adding roasted vegetables or grilled chicken to create a satisfying main course.
A drizzle of balsamic reduction enhances the overall taste and provides a tangy finish to the salad. A sprinkle of fresh herbs like basil or parsley adds brightness and freshness to each serving.
Recipe variations
- You can use green lentils instead of brown lentils for a slightly different flavor and texture in your pasta salad.
- Add 1 teaspoon of smoked paprika or 1 tablespoon of fresh basil for an extra layer of taste.
- Either white wine vinegar or apple cider vinegar can replace red wine vinegar if you prefer a fruitier tang.
- If you need a larger batch, increase the pasta to 12 ounces (340g) and double the lentils to 1½ cups (270g).
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How to Store?
To keep your vegetarian lentil pasta salad fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the fridge for up to 5 days. This helps maintain freshness.
Freezing: Transfer to a freezer bag or airtight container, removing excess air. Freeze for up to 3 months. Thaw overnight in the fridge.
Serving: Before serving leftovers, check consistency. Add a splash of dressing if needed to refresh the pasta salad.
Other Recipes You’ll Love
- Vegetarian Bruschetta Pasta Salad
- Vegetarian Watermelon Feta Orzo
- Vegetarian Cucumber Dill Pasta Salad
- Vegetarian Dill Pickle Pasta Salad
If you enjoyed this vegetarian lentil pasta salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
