Making Lentil and Herb Pasta Salad is a great way to enjoy a light and refreshing dish that’s also packed with protein. It’s colorful and filled with yummy veggies, making it a feast for both the eyes and the belly.
This recipe prevents pasta clumping, keeps veggies crisp by storing dressing separately, and accommodates vegan and gluten-free diets easily.
I often have friends over who love a tasty meal but might have some dietary restrictions. This salad is fantastic for everyone! It solves the problem of feeding those who need gluten-free or vegan options without sacrificing flavor.
The best part? You can whip this up in just 15 minutes, with zero cooking time. That means more time to relax with friends and less time in the kitchen. Plus, it’s easy to customize based on what you have on hand.
Why You Will Love This Recipe
- Zesty Flavor , The lemon-tahini dressing gives this pasta salad a refreshing kick that pairs beautifully with the earthy lentils and vibrant veggies.
- Crispy Texture , Keeping the dressing separate until serving helps maintain that satisfying crunch of the fresh vegetables, so every bite feels crisp and lively.
- Meal Prep Friendly , This salad is a breeze to prep ahead of time, making it a go-to for quick lunches during a busy week.
- Easy Storage , You can keep it in an airtight container for up to four days, and with a quick splash of olive oil, it stays delicious all week long.
Ingredient Notes
- Pasta: I like to go for any pasta shape you love, just make sure it holds up well in the salad. Rinse it under cold water post-cooking; it’ll keep it from sticking together!
- Brown lentils: These little guys are packed with earthy flavor and a great protein boost! Canned is super convenient, but dry lentils work, too, just cook ’em up first.
- Yellow bell pepper: It’s sweet and crunchy, which adds a nice texture to your salad. Choose one that’s firm and bright to get the best flavor. You can swap it for red or orange if you prefer!
- Cherry tomatoes: I love these for their juiciness! They add freshness and color. Look for ones that feel heavy for their size and have a shiny skin for the best flavor.
- Crumbled feta: This cheese brings a creamy tang that ties the whole dish together. You can go for any crumbled cheese you enjoy, like goat cheese, if you want a different twist!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If 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 doesn’t 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.
Serving Suggestions
- You can serve lentil pasta salad with guacamole and chips for a hearty meal. It works well alongside grilled chicken or fish and a fresh fruit salad.
- This salad fits nicely into summer picnics and potlucks. You can use it as meal prep for lunch or as a side for your weeknight dinner.
- Add a drizzle of olive oil or a splash of vinegar for extra flavor. A sprinkle of fresh herbs can add freshness to the dish before serving.
Storage Guidelines
- To keep your lentil pasta salad fresh, follow these storage tips:
- Refrigeration: Store in an airtight container in the fridge for up to 4 days. This method maintains flavor and texture.
- Freezing: Portion into airtight freezer bags or containers. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Recipe Variations
- You can use chickpea pasta or whole wheat pasta instead of lentil pasta for different textures and flavors.
- Add 1 teaspoon of smoked paprika or 1 tablespoon of balsamic vinegar to amp up the taste.
- Either swap feta for goat cheese, or use nutritional yeast for a dairy-free alternative.
- If making a larger batch, increase the pasta to 12 ounces (340 g) and adjust other ingredients accordingly.
Did you make this recipe? Scroll down to leave a star rating and review!
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.
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