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.
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
Tried this recipe?Let us know how it was!