Go Back
+ servings
Vegan beetroot pasta salad with green lentils

Get the Recipe: Vegan Beetroot Pasta Salad With Green Lentils

This vegan beetroot pasta salad with green lentils is fresh, vibrant, and ready in just 15 minutes! Serve it hot or cold for a delicious lunch or dinner. Gluten-free and oil-free.
4 from 1 vote


For the salad

  • 8 oz gluten-free pasta
  • 7 oz cherry tomatoes
  • 1 medium red onion
  • 1/2 medium zucchini
  • 3 cups arugula
  • 1/2 medium cauliflower
  • 1 cup cooked green lentils

For the sauce

  • 1/4 cup almond butter
  • 1/4 cup tamari
  • 3 tbsp balsamic vinegar
  • 3 tbsp maple syrup
  • 3 oz cooked beetroot


  • Saucepan
  • Blender or food processor
  • Mixing bowl


  • Cook the pasta according to packaging instructions, draining and rinsing when it's done. 
  • Meanwhile, prepare the sauce by adding the tamari, balsamic vinegar, maple syrup, almond butter and beetroot to a blender or food processor and blending until smooth. 
  • Prepare the vegetables. Dice the tomatoes, onion, zucchini and cauliflower. 
  • When the pasta is ready, transfer it to a large mixing bowl together with the vegetables, arugula, cooked green lentils and the sauce. Mix together.
  • Serve either immediately, or after leaving to chill in the fridge. 


Calories: 475kcal, Carbohydrates: 81g, Protein: 19g, Fat: 11g, Saturated Fat: 1g, Sodium: 898mg, Potassium: 965mg, Fiber: 11g, Sugar: 19g, Vitamin A: 648IU, Vitamin C: 57mg, Calcium: 147mg, Iron: 5mg