Make this vegetable pasta salad with lentils for a wholesome meal that’s ready in just 15 minutes, using simple ingredients. Made with a creamy dressing and lots of vegetables like tomatoes, cucumbers and cabbage, this refreshing meal is sure to impress!

Vegetable pasta salad with lentils

I love salads. I also really love pasta. So, put together, the result is even better. I could never turn down a good pasta salad, especially one bursting with vegetables, and made with an incredible dressing or sauce. And I have to say that this vegetable pasta salad with green lentils ticks all the boxes for an ideal meal in my eyes!

Bowl of salad with lentils and orecchiette

You need just 15 minutes to make it from start to finish, in a couple of very straight-forward steps. This meal shows exactly how the simplest meals can often be the yummiest! It features a dressing that uses mustard and cream cheese to add creaminess and a perfect balance of flavors. If you’ve had a bad experience with boring salads in the past, rest assured they won’t repeat themselves.

Orechiette salad with lentils and avocado

Enjoy this lentil pasta salad either as a main course, or a side dish. You can bring it along to gatherings and picnics, because it’s guaranteed to impress everyone.

Pasta salad with cream cheese and feta

How to make a lentil and vegetable pasta salad

It couldn’t be easier! Start by cooking pasta of your choice according to instructions on packaging. I used orecchiette. Make sure not to overcook it, but cook until al dente, which usually takes around 7-8 minutes.

Meanwhile, heat some olive oil in a large frying pan over a medium-high heat, and add onion and garlic. Cook for 5 minutes, until softened. Next, add the canned green lentils, tamari or soy sauce, and apple cider vinegar. Cook for 5 minutes more.

When the pasta is ready, drain it and transfer to a large mixing bowl. Now add the lentils, purple cabbage, tomatoes, cucumber, cream cheese, mustard and spinach. Mix together really well, seasoning to taste with salt and pepper.

Serve garnished with olives, feta, flaked almonds and avocado.

Pasta salad with vegetables and cream cheese

Tips and substitutions

  • This lentil pasta salad is a great option for meal prep! It can be stored in the fridge for 4-5 days in an airtight container.
  • To make this recipe dairy-free/vegan, use either dairy-free cream cheese or soy yogurt, and serve with vegan feta.
  • In order to make this recipe gluten-free, use gluten-free pasta and tamari.
  • Feel free to add any other vegetables of your choice, depending on what you have in the fridge.
Bowl of pasta salad with cream cheese and vegetables

Other salad recipes I love

Vegetable pasta salad with lentils 1

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Vegetable pasta salad with lentils

Get the Recipe: Vegetable Pasta Salad With Lentils

A delicious vegetable pasta salad with lentils, tomatoes, cucumber and cabbage! Served with a cream cheese dressing, it's a perfectly refreshing meal that's great either as a main course or side dish.

Ingredients

  • 5 oz orecchiette
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 can green lentils, drained and rinsed
  • 2 tbsp tamari
  • 2 tbsp apple cider vinegar
  • 2 cups cabbage, chopped
  • 2 cups tomatoes, diced
  • 1 cup cucumber, diced
  • 1/3 cup cream cheese
  • 1 tbsp mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 cups spinach, chopped
  • 1/3 cup olives
  • 1/4 cup feta
  • 1/4 cup almonds

Equipment

  • Saucepan
  • Frying pan
  • Mixing bowl

Instructions 

  • Cook the orecchiette for around 8 minutes, until al dente.
  • Heat some olive oil in a large frying pan over a medium-high heat, and add onion and garlic. Cook for 5 minutes, until softened.
  • Add the canned green lentils, tamari or soy sauce, and apple cider vinegar. Cook for 5 minutes more.
  • When the pasta is ready, drain it and transfer to a large mixing bowl. Now add the lentils, purple cabbage, tomatoes, cucumber, cream cheese, mustard and spinach. Mix together really well, seasoning to taste with salt and pepper.
  • Serve garnished with olives, feta, flaked almonds and avocado.

Notes

  • This lentil pasta salad can be stored in the fridge for 4-5 days in an airtight container.
  • To make this recipe dairy-free/vegan, use either dairy-free cream cheese or soy yogurt, and serve with vegan feta.
  • For gluten-free, use gluten-free pasta and tamari.
Calories: 377kcal, Carbohydrates: 53g, Protein: 20g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 608mg, Potassium: 847mg, Fiber: 19g, Sugar: 5g, Vitamin A: 1586IU, Vitamin C: 19mg, Calcium: 113mg, Iron: 5mg