• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Vegan Recipes
  • Flexitarian Recipes
  • Lifestyle
  • Contact

Inspired Epicurean logo

menu icon
go to homepage
  • About
  • Vegan Recipes
  • Flexitarian Recipes
  • Lifestyle
  • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Vegan Recipes
    • Flexitarian Recipes
    • Lifestyle
    • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Vegan Recipes » Sides

    March 27, 2022 Sides

    Red Lentil Pasta Salad

    Jump to Recipe Print Recipe

    A pasta salad deserving of your summer menu. Red lentil pasta makes this recipe gluten-free while offering a nice dose of plant-based protein for those following a vegan diet. Layered with fresh vegetables (easy to customize with your favorites) and dressed with a champagne vinaigrette complemented by a squeeze of fresh lemon juice to make this version especially refreshing.

    vertical image of red lentil pasta salad in bowl with wooden utensils to toss

    Would you like to save this?

    We'll email this post to you, so you can come back to it later!

    Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. As an Amazon Associate, I earn from qualifying purchases.

    Jump to:
    • ❤️ What you’ll love about red lentil pasta salad
    • 🥣 Ingredients
    • 👩🏽‍🍳 Instructions
    • ✅ Acceptable Substitutions
    • Recipe
    • ♻️ Sustainability Profile
    • ❓ Frequently Asked Questions
    • 😍 You might also enjoy...

    If someone forced me to pick one adjective to describe this dish, I would (a) wonder why the aggressive posture, and (b) call it FRESH. That’s what is so lovely about pasta salads – they are a cold dish that is flavorful and relies heavily on delicious herbs and veggies to make a plant-based dish that is freshness on another level. What’s particularly fun about red lentil pasta salad, in particular, is the bold color. Of course traditional pasta salad included bold vegetable colors, but when you incorporate red lentil pasta, it just embraces even more of the rainbow.

    ❤️ What you’ll love about red lentil pasta salad

    This particular pasta salad uses a vinaigrette-based dressing and extra lemon juice with lemon zest, meaning you get an end result that is absolutely refreshing.

    You are welcome to customize the recipe, to suit your preferences. Not a tomato fan? No problem! The seasonings and vegetables are delicious as-is, but you can certainly experiment with your own additions.

    The red lentil pasta creates a really beautiful backdrop for the remaining ingredients. The pop of red allows for some fun with the food color palette and adds a delicious layer of vibrancy.

    🥣 Ingredients

    Dry Ingredients

    red lentil pasta salad dry ingredients overhead image

    Red lentil pasta. I use an 8 or 8.8 oz container of either Barilla or Banza pasta. My noodles of choice are rotini because the spirals do a great job of capturing the seasonings. You are welcome to use the pasta you prefer!

    Sliced zucchini. Please note that I’m not offering the designation of “thinly-sliced” zucchini here. Red lentil pasta is a hearty pasta choice, and if you slice the veggies too thin, it will be hard to add zucchini to each bite. Therefore, slice the zucchini about ⅛th of an inch thick.

    Cherry tomatoes. Though I’m not the biggest fan of raw tomatoes (outside of pico de gallo) – please no haters – I really think tomatoes have a place in pasta salad. They add a little extra burst of flavor that blends well with the added seasonings.

    Scallions. I would suggest using scallions or red onions in this recipe. Though I love a good red onion, the scallions impart a more subtle flavor that has universal appeal. Part of what makes red lentil pasta salad so fun is the color, so the white and green of the scallions really pops against the backdrop of the pasta. Red onions would add a vibrant color as well.

    Yellow bell pepper. As with the other vegetables in this dish, feel free to select the bell pepper color of your choice. However, yellow creates a beautiful contrast in this dish and a really nice flavor.

    Lemon zest and juice. Though technically not a dry ingredient, we do use both zest and juice at the end to give this pasta salad a burst of bright flavor.

    Dressing

    overhead image of herbs for pasta salad dressing

    Champagne vinegar. I just love a good use for champagne vinegar, since it has a light flavor with floral and fruity notes perfect for pasta salad.

    Extra virgin olive oil. You are essentially making a vinaigrette, so olive oil is a must! This also aids in coating each noodle to add moisture. As most cooks will encourage, use the best extra virgin olive oil you can, to avoid any off-flavors.

    Kosher salt. A little salt is needed to cook the lentil pasta, and to mix into the dressing.

    Coarse sea salt (optional). Topping the pasta salad with a little coarse sea salt is a nice touch, but technically optional.

    Freshly-ground black pepper. A little pepper adds depth of flavor to the dressing, but is practically unnoticeable.

    Seasonings

    Dried oregano. If you use no other seasoning in this recipe, choose oregano for the most flavor per bite, and a delicious complement to the tomatoes in the dish.

    Dried parsley. A little goes a long way, and just adds a little herby dynamism to the dish.

    Dried thyme. One of the most versatile herbs, in my opinion, thyme is a nice touch!

    👩🏽‍🍳 Instructions

    overhead image of separated red lentil pasta ingredients

    Cook the lentil pasta according to the package directions. Usually, this means to cook the pasta in salted water for about 7 minutes; though, a few more minutes will help make the pasta more tender.

    While the pasta cooks, chop your vegetables and aromatics. Aim for bite-sized pieces (for example, ⅛-1/4 inch thick zucchini slices).

    Drain the pasta and place in a glass bowl to cool.

    In a small bowl, whisk together the champagne vinegar, olive oil, dried oregano, parsley, and thyme.

    Add the chopped veggies to the pasta and then drizzle with the dressing. Toss to thoroughly combine.

    Add the zest and juice of one lemon before tossing once more.

    Serve immediately or allow to chill in the refrigerator. Store in an airtight container for up to one week before serving cold.

    Pro Tip: Remember that lentil pasta is very hearty, so it can be drier than traditional pasta. When you store in the refrigerator, be sure to toss again before serving. Taste test and add more olive oil or lemon juice, if desired.

    ✅ Acceptable Substitutions

    Pasta. You are welcome to use the pasta of your choice, but keep in mind that lentil pasta is what makes this recipe gluten-free. Different cuts are a great opportunity to experiment, too! In case you are interested in the nutritional profile of red lentil pasta, check out this article that compares red lentil and chickpea gluten-free pasta options. 

    Seasonings. If you prefer an Italian blend, or different herbs altogether, feel free to experiment! I do suggest, though, incorporating dried oregano.

    Vinegar. Red wine vinegar or white wine vinegar would be the best substitution. Champagne vinegar has a very subtle, delicate flavor and you want to avoid a stronger vinegar that will overpower the other flavors.

    Vegetables. Consider different colored bell peppers, squash, or thinly-sliced red onion in place of scallions.

    hand squeezing lemon over red lentil pasta salad on plate

    Recipe

    overhead image of red lentil pasta salad ingredients in serving bowl

    Red Lentil Pasta Salad

    A refreshing pasta salad that is both vegan and gluten-free. Packed full of fresh vegetables, spices, and ready in a flash, you'll love the full flavor of this plant-based pasta salad.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 7 minutes mins
    Total Time 17 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 201 kcal

    Ingredients
      

    • 8.8 ounces red lentil pasta this was the size of my box - 8 oz is fine
    • ⅓ cup diced yellow bell pepper
    • ½ cup thinly-sliced zucchini
    • 2 scallions sliced
    • ⅓ cup cherry tomatoes sliced in half
    • 2 tablespoons kalamata olives
    • 1 lemon zest and juice

    Pasta Salad Dressing

    • ⅓ cup champagne vinegar
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon dried parsley
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • ½ teaspoon kosher salt
    • pinch freshly-ground black pepper
    • pinch coarse sea salt optional, for garnish

    Instructions
     

    Pasta Salad Dressing

    • Whisk together the ingredients for the salad dressing.

    Red Lentil Pasta Salad

    • Cook the red lentil pasta according to package directions. Drain and allow to cool while you prepare the remaining ingredients.
    • Add the cooled pasta to the sliced vegetables.
    • Pour the dressing over the salad. Toss to coat. Add the remaining teaspoon each of dried parsley and dried oregano, as well as the juice and zest of the lemon. Stir to incorporate.
    • Chill in the refrigerator until ready to serve.

    Notes

    You are welcome to add more of less of each ingredient, to taste. 
    The flavors improve when allowed to cool, so I do suggest giving it some time in the refrigerator before enjoying. 

    Nutrition

    Serving: 1cupCalories: 201kcalCarbohydrates: 22gProtein: 8gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 338mgPotassium: 68mgFiber: 5gSugar: 1gVitamin A: 120IUVitamin C: 39.6mgCalcium: 50mgIron: 0.2mg
    Keyword gluten free, pasta, pasta salad, red lentils, vegan
    Tried this recipe?Let us know how it was!

    ♻️ Sustainability Profile

    The star of the show is the red lentil pasta – of course – because this is what includes a boost of plant-based protein and serves as a gluten-free alternative. As discussed in previous articles, lentils are a great crop for the environment thanks to low emission production during harvest. Plus, they can be grown in various climates, expanding their local reach.

    Perhaps what is best about the pasta salad is the fact that you can select your favorite vegetables, and choose locally-grown, organic varieties to suit your preferences!

    sustainability overview of red lentil pasta salad with images

    ❓ Frequently Asked Questions

    Does red lentil pasta taste like regular pasta?

    In my opinion, the red lentil pasta version tastes essentially the same as traditional pasta. That being said, I’m used to alternative pastas – like chickpea pasta – and might have a different barometer than those who are flour pasta fans. Red lentil pasta does have a subtle flavor, which ultimately takes a “back seat” to the fresh veggies and spices that are the true stars of the show in this recipe.

    Is lentil pasta gluten free?

    Yes, most lentil pasta is certified gluten-free and a great choice for those who are interested in pasta alternatives without gluten. That being said, it is critical to check labels and make sure the brand you are selecting meets your standards and clearly states their certification.

    Does red lentil pasta take longer to cook?

    Not at all! In fact, the brands I use (Barilla and Banza, specifically) cook in about 7 minutes, which is similar to traditional pasta cook times, averaging 8-11 minutes.

    What is the texture of the pasta and the pasta salad?

    Great question! In my experience, red lentil pasta is a little heartier than traditional wheat-based pasta. This means that it is sturdy and great for incorporating into a pasta salad dish that features a number of delicious fresh vegetables and aromatics. I should note that red lentil pasta (and pasta salad) can be a little drier, so it is important to taste test as you make it. If needed, add a little more olive oil, vinegar of choice, or lemon juice to revive the salad a bit. If you store it in the refrigerator before serving, remember to toss it in the marinade that sinks to the bottom of your container, to reincorporate into the pasta salad.

    Have actual red lentils on hand? Take a peek at my red lentil tortilla recipe to make a fresh batch of homemade tortillas! This is a delicious option for gluten-free tortillas and a rich source of plant-based protein. Delish! 

    If you enjoy vinaigrettes, this balsamic basil vinaigrette is a must-try for your summer salads!

    😍 You might also enjoy...

    • white sofa in living room
      Sabai Essential Sofa Review (Unsponsored)
    • square image of balsamic basil vinaigrette pouring over salad
      Balsamic Basil Vinaigrette
    • closeup of stacked blueberry blondies
      Blueberry Blondies (Vegan)
    • hibiscus lemonade in glasses topped with lemon slices and pitcher in the background
      Hibiscus Lemonade
    share on instagram graphic

    More Sides

    • overhead image of carrots and potatoes in air fryer basket
      Air Fryer Potatoes and Carrots
    • air fryer sweet potato cubes on board with ketchup in background
      Air Fryer Sweet Potato Cubes
    • overhead image of air fryer frozen asparagus after cooking on wood board with lemon wedge
      Air Fryer Frozen Asparagus
    • plant-based cornbread in skillet
      Plant-Based Cornbread: Vegan, Easy, and Delicious

    Reader Interactions

    Comments

    1. Natalie says

      June 06, 2022 at 10:18 am

      5 stars
      I used Barilla lentil pasta and didn't notice much of a difference from regular pasta. thank you for this beautiful version of salad!

      Reply
      • Melanie Lorick says

        June 07, 2022 at 9:16 am

        I'm so glad to hear it, Natalie! Thanks so much for your review!

        Reply
    2. nancy says

      June 07, 2022 at 4:41 pm

      5 stars
      running out to the store to buy myself some Red lentil pasta . It looks super healthy and tasty too!

      Reply
      • Melanie Lorick says

        June 13, 2022 at 10:01 pm

        Woohoo! Would love to hear what you think - I hope you enjoy every bite!

        Reply
    5 from 7 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Melanie Lorick Hair Half-up looking at camera

    Welcome! I'm Melanie - the founder and content creator of Inspired Epicurean. I share delicious vegan recipes (with a few flexitarian recipes from my pre-vegan days).


    Our lifestyle content is crafted to bring eco-friendly and sustainable ideas more mainstream. Learn more about what Inspired Epicurean has to offer in the about me section. Pull up a seat, friends. Cheers!

    More about me →

    Popular

    • overhead image of sliced blueberry focaccia
      Blueberry Focaccia
    • overhead image of broccolini soup with bread and raw broccolini next to the bowl
      Cream of Broccolini Soup (Vegan)
    • overhead image of spoon with blueberry peanut butter resting on jar
      Homemade Blueberry Peanut Butter
    • national wildlife federation habitat certification sign on display in garden
      Epicurean Edit: April 2025
    Cookd Pro: A Genesis Child Theme for Food & Lifestyle Bloggers

    Footer

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • About Inspired Epicurean
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement

    Newsletter

    • Sign up for emails and updates, plus download your free ebook!

    Contact

    • Contact

    Copyright © 2025 Cook'd Pro on the Cook'd Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.

    Privacy Policy - Terms and Conditions