Description
A refreshing and nutritious Lentil Pasta Salad that combines tender French green lentils and al dente ditalini pasta with crisp vegetables and a tangy miso-based dressing. This colorful, mayo-free salad is perfect for a light lunch or a healthy side dish, offering a vibrant Mediterranean-inspired flavor profile with feta cheese and a blend of herbs.
Ingredients
Lentils and Pasta
- 1 cup French green lentils (Puy lentils)
- 1/2 lb ditalini pasta (about 1 1/2 cups)
- 1 clove garlic (for cooking lentils)
- 1 bay leaf
- 1/2 tsp salt (for cooking lentils)
Vegetables and Cheese
- 2 bell peppers (any color, preferably red and yellow)
- 1/2 cup red onion, diced
- 4 Persian cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese crumbles
Dressing
- 3 tbsp nutritional yeast
- 1 clove garlic, grated or minced (for dressing)
- 1 ½ tsp dried oregano
- 1 tsp dried parsley
- 1 tbsp white miso paste
- 3 tbsp apple cider vinegar
- ¼ cup seasoned rice vinegar
- ½ tbsp maple syrup
- 3 tbsp extra virgin olive oil
Instructions
- Cook the lentils: In a medium saucepan, combine 1 cup dried French green lentils, 3 cups water, 1/2 tsp salt, 1 bay leaf, and 1 clove garlic. Bring to a boil, then cover and reduce heat to low. Simmer gently for 25 minutes until the lentils are tender but not mushy. Remove from heat, strain, discard the bay leaf and garlic, and allow lentils to cool.
- Cook the pasta: Meanwhile, cook the ditalini pasta in salted boiling water according to package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the vegetables: While pasta and lentils cook, dice the bell peppers, red onion, Persian cucumbers, and halve the cherry tomatoes.
- Make the dressing: In a bowl, whisk together nutritional yeast, grated or minced garlic, dried oregano, dried parsley, white miso paste, apple cider vinegar, seasoned rice vinegar, maple syrup, and extra virgin olive oil until well combined.
- Assemble the salad: In a large mixing bowl, combine the cooled lentils, cooked pasta, diced bell peppers, red onion, cucumbers, cherry tomatoes, and feta cheese crumbles. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Serve: This salad can be served immediately at room temperature or chilled in the refrigerator for a cold, refreshing option. Enjoy as a healthy main dish or a vibrant side salad.
Notes
- Cooking times may vary depending on lentil brand; ensure lentils are tender but not overcooked to maintain texture.
- If you prefer vegan, omit feta cheese or substitute with a plant-based cheese alternative.
- The salad can be prepared a day ahead; flavors tend to meld and improve after resting.
- Adjust vinegar and maple syrup quantities to taste for preferred acidity and sweetness balance.
- Use fresh herbs if available for a more aromatic dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean