Throw together this quick lentil pasta salad and impress all of your guests with this flavorful, nutrient-dense dish. The lentil pasta contains protein and fiber, making this recipe the perfect plant-based protein source. The goodness doesn’t stop there! The additional ingredients in this recipe are bursting at the seams with nutrition, with nutrients like vitamin C, vitamin A, lycopene, fiber, and cancer-protecting glucosinolates.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
In addition to being very nutritious, it’s also loaded with flavor. You’ll be amazed by how well the roasted pine nuts, garlic, shallots, red wine vinegar, and extra virgin olive oil go together. The combination truly creates a nutritious party in your mouth!
Ingredients
1 12 oz. box lentil pasta
1 cup yellow tomatoes, chopped
2 cups red tomatoes, chopped
3/4 cup pine nuts, toasted
1 cup arugula
1 shallot, diced
3 garlic cloves, minced
1/2 Tbsp garlic powder
Dash of salt
Dash of black pepper
1 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
Instructions
- Preheat the oven to 350 F.
- Add the pine nuts to a baking sheet and toast in the oven for 5–7 minutes.
- Begin boiling water in a medium sized pan over the stove and cook the lentil pasta according to the directions on the back of the box.
- Once the pasta is cooked, strain the water in the sink. Allow the lentil pasta to cool.
- In a medium size serving bowl, combine the cooled lentil pasta with the tomatoes, arugula, pine nuts, shallot, garlic, garlic powder, salt, pepper, red wine vinegar, and extra-virgin olive oil.
- Mix all the ingredients together
Nutrition information
Yields five 1 1/2-cup servings
Calories 562
Fat per serving 25 g
Carbs per serving 64 g
Protein per serving 26 g
Fiber per serving 14 g
Sugar per serving 6 g
Added sugar 0 g
