Red Lentil Pasta Salad

5 from 1 vote

This healthy red lentil pasta salad features an amazing zesty vinaigrette, hearty red lentil noodles and crunchy vegetables such as cucumber, red onion and tomatoes. Also, this recipe is high-in-fiber and loaded with quality plant-based protein, which will make you feel full and satisfied longer. Easy to customize and completely vegan and gluten-free.

Prep Time20

Total Time20

Course: Pasta, Salad

Cuisine: American

Keyword: Vegan

Servings: servings

Calories: 465kcal

Author: Jessica Laroche

Ingredients

8 oz red lentil pasta
¼ medium red onion diced
10-15 kalamata olives pitted and sliced
½ red bell pepper diced
½ english cucumber diced
10-15 cherry tomatoes halved
15 oz canned chickpeas rinsed and drained

For the dressing

⅓ cup vegan mayo see notes
1 tsp dijon mustard
1 clove of garlic crushed
1 tbsp white wine vinegar
½ lemon juiced
1 handful fresh parsley or try other fresh herbs such as dill, basil or cilantro
salt to taste

Instructions

Cook the red lentil pasta in boiling water. Then drain and run cold water over to help the noodles cool down slightly.
While the noodles are cooking, clean and chop the veggies in bite size.
Also, in a bowl, combine the vegan mayo, dijon mustard, garlic, lemon juice, vinegar, fresh herbs and salt to taste. Whisk well to combine and adjust flavor to your liking. If the dressing is too zesty for you, then add a little sweetener.
Transfer the cooked noodles to a large bowl and add the onion, olives, red pepper, tomatoes, cucumber and chickpeas. Then, pour the dressing over and gently stir to combine. Serve right away, enjoy!

Video

Notes

Keep leftovers in the fridge for 2-3 days. The red lentil noodles are heartier and might feel a little drier compared to wheat noodles, so toss well the leftovers before serving and add a splash of lemon juice to revive the dressing if needed.
For a lower-in-fat and oil-free recipe, swap the vegan mayo for unsweetened and unflavored soy or almond yogurt. OR, make my cashew mayo for an even healthier whole food plant-based recipe!
This pasta salad recipe is highly customizable! Here are a few other ingredients you can include: corn (frozen or fresh), black beans, dried herbs, zucchini (cooked or raw), steamed asparagus, leafy greens such as spinach or kale, etc. If you end up adding many more veggies, then feel free to make double batch of the sauce.
Serve this pasta salad as a full meal or pair with sandwiches or burgers.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition