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  • Lightly Lemoned Lentil and Pasta Salad

    1 vote
    Lightly Lemoned Lentil and Pasta Salad
    Prep: 15 min Cook: 20 min Servings: 4
    by Rich H
    61 recipes
    >
    This pasta salad is a terrific side or even a main dish. Serve it up with tomato wedges, crusty bread and a side of fresh fruit! It has a light, lemony dressing that tastes clean and light.

    Ingredients

    • Salad
    • 2 cups of bowtie or Farfalle pasta, preferably whole grain or wheat
    • 1 cup of dried lentils
    • 1 medium carrot, shredded (about 1/3 cup)
    • 2 green onions, chopped
    • 1/3 cup of chopped olives
    • 1 celery stalk, sliced thin
    • 1/4 cup of chopped fresh parsley
    • Dressing
    • 2 tablespoons of extra virgin olive oil
    • 1/2 teaspoon of tabasco sauce
    • 1/3 cup of fresh squeezed lemon juice
    • 1 large garlic clove, minced
    • Sea salt and fresh ground black pepper to taste

    Directions

    1. Combine all of the dressing ingredients in a small bowl and whisk until well blended. Refrigerate dressing until salad is prepared.
    2. Add lentils and 2 cups of water to a medium saucepan and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes. The lentils should be tender but not mushy. Drain and rinse with cold water.
    3. Cook the pasta according to package directions, Drain and rinse with cold water and place in a large bowl.
    4. Add the lentils and the remaining salad ingredients. Pour the dressing over the salad and toss gently to completely coat.
    5. Refrigerate for at least an hour before serving.

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