Red Lentil Pasta Salad

Donna Castellano MS, RDN

A healthy red lentil pasta salad made with fresh vegetables tossed with a homemade vinaigrette.

Prep Time 10

Cook Time 20

Total Time 30

Course (can be made vegan), gluten-free, vegetarian

Cuisine Italian, Mediterranean

Servings

Calories 541 kcal

Ingredients

1 lb. red lentil pasta
1 zucchini quartered and very thinly sliced
1 fresh corn shucked
1 pint cherry tomatoes
3 oz. crumbled feta cheese
¼ cup herbed red wine vinaigrette see above

Instructions

Boil water for pasta and cook according to directions.
Drain and let cool.
In meantime, prep veggies.
Once pasta is cooled, toss in the veggies and dressing.
Top with crumbled feta.
Serve room temperature or cold.

Nutrition

Serving: 1bowlCalories: 541kcalCarbohydrates: 81gProtein: 35gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 19mgSodium: 415mgPotassium: 1555mgFiber: 36gSugar: 9gVitamin A: 858IUVitamin C: 42mgCalcium: 192mgIron: 10mg

I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.

Course (can be made vegan), gluten-free, vegetarian

Cuisine Italian, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Keywords healthy lunch, healthy pasta salad, high protein pasta, red lentil pasta

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