Red Lentil Pasta Salad

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.

Course Dinner

Cuisine Mediterranean

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 492

Author Mira M.

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