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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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Whisk olive oil, vinegar, oregano, salt, mustard, and pepper together for the dressing while pasta and lentils are cooking.

  • 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.

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

395 calories; protein 11.4g; carbohydrates 43.5g; fat 20.9g; sodium 363.6mg. Full Nutrition
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