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