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Vegan Pasta Confetti Salad

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"Pasta salad with lentils, red peppers, green olives, and green onions. It is dressed with an olive oil-red wine vinaigrette dressing. This is a good recipe to use for a main dish when you are serving vegetarian guests. It is actually okay for vegans too!"
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Ingredients

35 m servings 395 cals
Original recipe yields 6 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook rotini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Rinse with cool water and drain well.
  2. In the meantime, bring 2 cups water and lentils to a boil in a medium pot. Cover, reduce heat, and simmer until tender yet firm to the bite, 15 to 20 minutes. Remove lentils from the water using a slotted spoon.
  3. Whisk olive oil, vinegar, oregano, salt, mustard, and pepper together for the dressing while pasta and lentils are cooking.
  4. Mix the cooled pasta and lentils with red bell pepper, olives, and green onions. Whisk dressing again and pour over the salad. Mix gently with a large spoon.

Footnotes

  • Cook's Notes:
  • Yellow or orange bell peppers will also work in this recipe.
  • You can substitute dry mustard with 1 teaspoon crushed mustard seeds.

Nutrition Facts


Per Serving: 395 calories; 20.9 g fat; 43.5 g carbohydrates; 11.4 g protein; 0 mg cholesterol; 364 mg sodium. Full nutrition

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