Lentil Pasta Salad Recipe
This Lentil Pasta Salad combines tender steamed green lentils with pasta, veggies, fresh herbs and a creamy homemade Sun Dried Tomato Vinaigrette for a great side or lunch!
Servings: 10
Equipment
- Steamer basket
Ingredients
- ½ cup dry green lentils (or 1 cup pre cooked steamed lentils)
- ½ lb fusilli pasta (or preferred pasta shape)
- 1 ½ cups Sun Dried Tomato Vinaigrette (recipe linked below)
- ¼ cup Kalamata olives pitted and thinly sliced into rings
- ½ cup Feta cheese, crumbled
- ½ medium red onion, diced
- 1 cucumber cut into small cubes, seeds removed
- 1 cup diced fresh tomatoes (Roma or vine tomatoes)
- 2 tablespoon finely diced jarred pickled hot cherry peppers
- ¼ cup (packed) fresh basil leaves, thinly sliced
- salt and pepper, to taste
Instructions
- Soak Lentils overnight in cool water, covered (optional). 2. Prepare a steaming basket in a saucepan and add enough water just to reach the bottom of the steamer basket. Add the drained soaked lentils (or dried lentils) to the basket and cover with a lid. Bring the water to a boil over medium-high heat. If steaming dried lentils, allow more time for them to become tender. 3. Steam the lentils for 12-15 minutes, checking occasionally, until the lentils are just tender. Once they are tender enough to press easily between your fingers, they are done. 4. Once the lentils are cooked through, remove from the steamer basket and set aside in a bowl to cool. 5. Cook pasta in salted water according to package directions for al dente, drain well, and set aside. (If you want to help the pasta cool faster, you can rinse the pasta under cool water and drain well.) 7. Make a double batch of Sun Dried Tomato Dressing, and set aside until you’re ready to assemble the Salad. (May be made up to 3 days ahead of time). 8. Once lentils and pasta are cool, add to a large bowl with remaining ingredients and dressing. Toss well to coat, add salt and pepper to taste, and serve.