This high-protein vegan Red Lentil Pasta Salad is bursting with Mediterranean flavors. It makes a great side dish or even a satisfying, light dinner. It’s a great healthier choice for cookouts and BBQ parties.
Table of Contents
Ingredients
- dry red lentil pasta
- tomatoes
- cucumbers
- white beans
- kalamata olives
- red onion
- Dressing
- olive oil
- balsamic vinegar
- red wine vinegar
- salt
- ground black pepper
- Toppings
- nutritional yeast
- fresh basil
How to Make
STEP 1:
Start with cooking the red lentil pasta in slightly salted water. Prepare and measure out all the other ingredients in the meanwhile. (Red lentil pasta cooks really fast, so make sure you don’t overcook it.)
STEP 2:
In a big salad bowl, combine tomato, cucumber, olives, navy beans and purple onion.
STEP 3:
To make the dressing, simply whisk together olive oil, balsamic vinegar, red wine vinegar, ground black pepper and salt. Add to the salad.
STEP 4:
When the pasta is done cooking, drain and rinse under cold water.
STEP 5:
Add to the salad and toss to combine.
STEP 6:
Top with nutritional yeast and chopped fresh basil leaves.
More tasty vegan pasta salad recipes:
Italian Pasta Salad
Pesto Pasta Salad
Pearl Couscous Salad
Italian Couscous Salad
Related vegan recipe roundups:
pasta salad, dinner, Mediterranean, high-protein, meal prep, macro-friendly
Red Lentil Pasta Salad
Ingredients
- 4 cups dry red lentil pasta (280 g)
- 4 large tomatoes (chopped)
- 2 small cucumbers (quartered and thinly sliced)
- 6.4 oz white beans (canned or cooked) (180 g)
- 40 kalamata olives (pitted)
- ½ medium red onion (finely chopped)
Dressing
- 1 tbsp olive oil
- 4 tsp balsamic vinegar
- 4 tsp red wine vinegar
- 1 ⅓ tsp salt (or to taste)
- ½ tsp ground black pepper (or to taste)
Toppings
- 4 tbsp nutritional yeast
- 1 cup fresh basil (finely chopped)
Instructions
- Start with cooking the red lentil pasta in slightly salted water. Prepare and measure out all the other ingredients in the meanwhile. (Red lentil pasta cooks really fast, so make sure you don’t overcook it.)
- In a big salad bowl, combine tomato, cucumber, olives, navy beans and purple onion.
- To make the dressing, simply whisk together olive oil, balsamic vinegar, red wine vinegar, ground black pepper and salt. Add to the salad.
- When the pasta is done cooking, drain and rinse under cold water.
- Add to the salad and toss to combine.
- Top with nutritional yeast and chopped fresh basil leaves.