Lentil Pasta Salad
This vegan, high-protein Lentil Pasta Salad doubles down on lentils to pack in plant-based protein. Served with a tangy Lemon Tahini dressing.
Servings: 6 people
Calories: 589kcal
Ingredients
- 16 ounces red lentil pasta or pasta of choice
- 3 cups grape tomatoes or cherry tomatoes, halved
- 1 ½ cups cooked lentils (Puy, French, green, or brown) or one (15-ounce) can, drained and rinsed
- ¾ cup sliced kalamata olives or black olives
- ¾ cup pepperoncini thinly sliced, or banana peppers (optional)
- 1 small red onion thinly sliced
- ⅓ cup chopped fresh parsley
For the Lemon Tahini Dressing*:
- ¼ cup plus 2 tablespoons lemon juice (about 2 medium lemons)
- Zest of one lemon
- ¼ cup plus 2 tablespoons red wine vinegar
- ¼ cup tahini
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 1 tablespoon plus 1 teaspoon maple syrup
- ⅓ to ½ cup olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta until al dente. Drained, and rinse under cold water. Set aside.
- Make the dressing: In a medium bowl or a jar with a tight-fitting lid, combine the lemon juice, red wine vinegar, tahini, Dijon, and maple syrup. Add up to ½ cup olive oil to taste. Whisk until fully incorporated or shake the jar with the cover in place. Add salt and pepper to taste.
- Combine: In a large bowl, combine the pasta, tomatoes, lentils, olives, pepperoncini, red onion, and parsley. Add the desired amount of dressing and mix to incorporate the dressing.
Notes
- Lentils: If you are cooking your lentils, use about ¾ cups dry. Place the lentils in water to cover by about 2 inches high. Add one bay leaf (and kombu if you have some). Bring the water to a gentle boil. Reduce the heat to low and simmer for about 15 minutes or until al dente. Do not overcook them. Salt them once they are done cooking.
- Dressing: This recipe makes extra dressing. Refrigerate leftovers in an airtight container for up to one week.
- Storage: Refrigerate any remaining Lentil Pasta Salad in an airtight container for up to 4 days.
Nutrition
Calories: 589kcal | Carbohydrates: 78g | Protein: 33g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 385mg | Potassium: 316mg | Fiber: 23g | Sugar: 12g | Vitamin A: 1030IU | Vitamin C: 32mg | Calcium: 126mg | Iron: 12mg