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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.
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.
- 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