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Vegan Pasta Salad With Beetroot And Lentils - Easy Recipe

Fresh, vibrant and summery, this cold beetroot pasta salad is exactly what you need as a side dish at your next BBQ or outdoor party. But it’s just as delicious when eaten warm as a comforting dinner. Vegan, gluten-free and ready in under 15 minutes.
Course Main Course, Side Dish
Cuisine Vegan
Keyword 15 minute recipe, beetroot, cold pasta salad, easy vegan recipe, Gluten free, pasta recipe, summer recipe, vegan pasta salad
Prep Time 5 minutes
Cook Time 10 minutes
Optional chilling time 15 minutes
Total Time 15 minutes
Servings 4
Calories 731kcal


  • 14 oz buckwheat fusilli or any other pasta of choice
  • 2 medium red onions
  • 3 cloves garlic
  • 1 large zucchini chopped
  • 1 medium cauliflower chopped
  • 5 large vine tomatoes finely diced
  • 1 cup rocket arugula
  • 1.5 cups cooked green lentils

For the dressing

  • 4 tbsp smooth peanut butter
  • 4 tbsp agave nectar
  • 3 tbsp tamari
  • 4 tbsp rice vinegar
  • juice of 1 lime


  • Cook the pasta according to packaging instructions - this usually takes 8-10 minutes. 
  • Meanwhile, add the red onion and garlic into a food processor and blend until finely chopped. Transfer to a plate and repeat firstly with the zucchini, then with the cauliflower. 
  • To make the dressing, stir together the peanut butter, agave nectar, gluten-free soy sauce/tamari, rice vinegar and lime juice. 
  • Once the pasta is cooked, combine with all the vegetables and the dressing in a large mixing bowl. Serve immediately or leave to chill in the fridge for at least 15 minutes. 


Calories: 731kcal | Carbohydrates: 137g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Sodium: 973mg | Potassium: 1763mg | Fiber: 17g | Sugar: 30g | Vitamin A: 2175IU | Vitamin C: 121.8mg | Calcium: 118mg | Iron: 6.6mg