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.

red lentil pasta salad

Red Lentil Pasta Salad 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 vegan Red Lentil Pasta Salad

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

For more tasty vegan recipes, check out my pasta salad, Mediterranean, high-protein meals, meal prep, dinner and weight loss recipe roundups.

red lentil pasta salad

Red Lentil Pasta Salad

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Author Mira M.
This high-protein vegan Red Lentil Pasta Salad is bursting with Mediterranean flavors. Great as a light dinner or a healthy side dish for cookouts and BBQ parties.
Prep 20 minutes
Cook 10 minutes
Total Time 30 minutes
4 servings

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.

Video

Nutrition

Serving: 1servingCalories: 492kcalCarbohydrates: 56gProtein: 28gFat: 11gFiber: 13gSugar: 9g
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