Red Lentil Pasta Salad

This Red Lentil Pasta Salad is a great way to use up delicious summer produce. It's made with red lentil pasta, crisp raw veggies and a delicious homemade vinaigrette. It's a healthy high protein pasta salad recipe that's great for lunch, dinner and anything in between. If you enjoy pasta salads, you've got to try my Orzo Pasta Salad, Ratatouille Pasta and this Penne with Avocado Pesto Tomatoes and Corn.

 

What is Red Lentil Pasta?

It cooks just like regular pasta in terms of time.

The taste is slightly sweeter but the texture is a bit more dense but very palatable (not gritty as I thought it might be).  It does actually have a mild lentil flavor to it, which I happen to think was pretty nice.  I think it's perfect for a pasta salad with veggies.  Not so sure I'd like it with marinara or any type of tomato sauce (just keeping it real folks).

It's high in iron (50% of your daily value).

When it comes to protein it's off the charts!  One serving is a whopping 21 gms of protein! That's great news for vegetarians.  And the fiber content is 11gms/serving making it a better choice for those with metabolic issues like insulin resistance and diabetes.  And, because it's quick and easy, you can make it ahead and serve it cold which is perfect for school and work lunches.

Here's to a happy, healthy, fresh start to the school year!

I've had this box of red lentil pasta sitting in my pantry for months.  I finally had a few extra minutes on my hands and decided to make it for lunch. I thought whipping up a pasta salad would be nice using up the last of summer's corn, zucchini and tomatoes.

How To Make Red Lentil Pasta Salad

This recipe comes together quick, which is why I think it's the a great for summer dinners or entertaining.

I used all raw vegetables.  I sliced up the zucchini very thin, which to me makes it more tasty and appealing.  If you don't have zucchini, go ahead and use a cucumber!  I sliced the kernels off of a fresh piece of Jersey corn and simply sprinkled them in the salad with some fresh sweet cherry tomatoes.  No cooking required except for the pasta.

For the dressing, I made a simple herbed vinaigrette with red wine vinegar, olive oil and dried herbs (because my fresh herbs in my garden aren't doing their best). But if your fresh herbs are still doing well, by all means use them up!

To top it off I added some feta cheese.  But you can keep it vegan by omitting it and it will still be delicious.  Maybe add in some olives instead.

 

How To Make Herbed Red Wine Vinaigrette:

¼ teaspoon dried basil

¼ teaspoon oregano

3 tablespoon red wine vinegar

¼ cup + 2 tablespoon extra virgin olive oil

good pinch of coarse salt and pepper

Whisk or shake all ingredients together in an jar or container.