Red Lentil Pasta Salad
This easy Red Lentil Pasta Salad recipe is vegan and gluten-free. Dressed in an Italian herb dressing and full of Mediterranean flavor!
Servings: 8 people
Calories: 223kcal
Ingredients
Red Lentil Pasta Salad
- 8.8 oz red lentil pasta
- 1 cup sliced banana peppers
- 1 cup chopped sun-dried tomatoes
- 1 15 oz can drained chickpeas
- ½ cup diced red onion
- 1 15 oz can of drained quartered artichokes in brine
Italian Herb Infused Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon sugar
- 1 tablespoon dried Italian herbs
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
Instructions
Red Lentil Pasta Salad
- Cook the red lentil pasta noodles al dente according to package instructions.
- In a large bowl, add the drained artichokes, chickpeas, diced red onion, banana peppers and sun-dried tomatoes to the cooked red lentil pasta.
Italian Herb Infused Dressing
- Whisk together the olive oil, red wine vinegar, sugar, dried Italian herbs, garlic powder, salt and pepper.
- Pour over the pasta salad and stir well.
Notes
- Serve the pasta salad cold. The longer it sits, the more flavorful the salad will be.
Nutrition
Calories: 223kcal | Carbohydrates: 19g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 123mg | Potassium: 282mg | Fiber: 2g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 1mg
