Name: Lentil Pasta Salad
Prep time: 20 min
Cook time: 30 min
Ingredients: 8 ounce dried lentil beans; 8 ounce small shell pasta, cooked according to the package instructions; 2 plum tomatoes, diced; 1/2 red bell pepper, diced; 1/2 red onion, diced; 1 rib of celery, diced; 1/4 cup flat leaf parsley, chopped; 1/2 cup green olives, quartered; 1/2 cup black olives, quartered; FOR THE DRESSING:; 1 lemon, juice and zest; 1 tablespoon Dijon mustard; 2 tablespoon red wine vinegar; 1 garlic clove, grated; 4 tablespoon olive oil; 2 teaspoon Italian seasoning; 1/2 teaspoon red pepper flakes (optional); Salt and black pepper, to taste

Lentil Pasta Salad

By: Anne Colagioia

Lentil Pasta Salad Recipe

By: Anne Colagioia

Whether for a party, potluck or summer picnic, this Lentil Pasta Salad recipe from Anne Colagioia is an ideal side dish option. Lentils add protein and texture to this pasta salad recipe with Italian dressing. For this particular vegetarian pasta salad recipe, mini shells are a great choice as they scoop up all of the wonderful flavors found here. If you're hunting for side dish recipes with plenty of pizzazz, then this easy pasta salad recipe is ideal for you.

Notes

For an even easier salad feel free to substitute 1/2 cup of your favorite Italian vinaigrette for the dressing in the recipe. If you're following a gluten free diet be sure to use gluten free pasta in the recipe. Also be sure to check the ingredients list on the mustard to ensure there is no gluten containing ingredients.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this healthy pasta salad recipe, watch this cooking video:

Preparation Time20 min

Cooking Time30 min

Ingredients

8 ounces dried lentil beans
8 ounces small shell pasta, cooked according to the package instructions
2 plum tomatoes, diced
1/2 red bell pepper, diced
1/2 red onion, diced
1 rib of celery, diced
1/4 cup flat leaf parsley, chopped
1/2 cup green olives, quartered
1/2 cup black olives, quartered
FOR THE DRESSING:
1 lemon, juice and zest
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 garlic clove, grated
4 tablespoons olive oil
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste

Instructions

For the dressing, whisk together all of the dressing ingredients except for the olive oil. Once those ingredients are well combined slowly stream in the olive oil and continue whisking until the dressing is emulsified.
Stir all of the diced veggies into the dressing to coat then set aside.
Add the lentils with some salt and about 4 cups of water to a 2 quart saucepan and bring it up to a boil. Lower the heat and simmer for 25 to 30 minutes or until theyâ€™re tender.
Drain the lentils put them into a large serving bowl to cool for about 5 minutes. Stir in the marinated veggies while theyâ€™re still warm to absorb the flavors.
Stir in the cooked pasta and itâ€™s ready to serve or refrigerate and serve chilled.