Description
A nourishing and tasty Easy Lentil Pasta Salad perfect for any occasion, packed with flavors and vegan-friendly.
Ingredients
Scale
- 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