Lentil Pasta Salad
A vibrant and nutritious Lentil Pasta Salad featuring pasta, lentils, and fresh vegetables, dressed with a zesty lemon dressing.
Equipment
- Large pot
- Cutting board + knife
- Colander
Ingredients
- 9 ounces pasta of choice I used fusilli
- 1 can brown lentils (15 oz) (drained & rinsed)
- yellow bell pepper
- 1 ½ cup cherry tomatoes (halved)
- ⅓ cup black olives
- ½ cucumber (quartered and sliced into half-moons)
- ¼ cup red onion (finely chopped)
- 1 cup crumbled feta (120 g)
- 1 teaspoon salt
- 1 handful fresh parsley (finely chopped)
- 1 lemon (Juice of)
- 3 tablespoons high-quality extra virgin olive oil
- 1 tablespoon tahini
- 1 tablespoon maple syrup
- water
Instructions
- Start by boiling your pasta until it is al dente, which should be firm but tender. You will know it is done when it has a bit of bite to it. Rinse it under cold water right after to stop the cooking process; you want it to be nice and cool for the salad.
- Grab that can of lentils and toss them into a large bowl. Give them a quick stir to break them up a bit. They should have a nice, earthy smell. Just remember to rinse them first to wash away any canning liquid which can taste metallic.
- Now, add the yellow bell pepper, cherry tomatoes, black olives, cucumber, and red onion to the bowl. You want a rainbow of colors, and the salad should smell fresh and vibrant. Do not skip the onion—it is key for that extra bite.
- Sprinkle in the crumbled feta cheese. You will be looking for that creamy contrast to the crunch of the veggies. If you want to keep it dairy-free, feel free to substitute with a plant-based feta—just do not forget to check the label!
- In a separate bowl, mix the lemon juice, olive oil, tahini, maple syrup, and some salt. Whisk it until it is smooth and shiny. It should have a bright, zesty smell that adds a kick to the salad. If it feels too thick, add a splash of water to make it easier to drizzle.
- Pour the dressing over the pasta salad ingredients and toss gently until everything is evenly dressed. You want to see those vibrant ingredients coated without smashing them together, so be gentle. The taste should be refreshing with a hint of that lemon zing.
- Finish by sprinkling fresh parsley on top for an extra pop of flavor and color. Give it a final light toss and let it sit for a bit to let the flavors meld. Just do not forget to taste before serving; you might want to adjust the seasoning if it seems a touch flat.
Notes
Store in an airtight container in the fridge for up to 4 days. Add a drizzle of olive oil before serving if it dries out.
If the pasta turns out soft, aim for al dente by reducing cooking time by 1-2 minutes before rinsing.
When the dressing feels too thick, add warm water a tablespoon at a time until it reaches the right consistency.
If your lentil pasta salad lacks flavor, consider increasing salt or adding fresh herbs to enhance the taste.
For pasta that does not clump, rinse it under cold water promptly after cooking to halt the cooking process.
If you want a creamier dressing, warm water can be whisked with tahini for a smoother mix.