Red Lentil Pasta Salad

5 from 1 vote

This Red Lentil Pasta Salad recipe is simple, fresh, and ready to serve in just 30 minutes. Made with red lentil penne pasta, homemade vinaigrette, feta cheese, and plenty of vegetables, this healthy, gluten-free dish is packed with plant-based protein and fiber. It’s easy to make and can be served cold, making it perfect for summer picnics, potlucks, or meal prepping.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 353kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 tablespoon + ½ teaspoon kosher salt divided
1 pound red lentil penne
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon dijon mustard
½ teaspoon honey
1 clove garlic grated or finely minced
1 teaspoon Italian seasoning
½ teaspoon black pepper freshly cracked
2 cups cherry tomatoes quartered and deseeded
1 large cucumber peeled, deseeded, and diced
½ large red onion diced
1 cup Kalamata olives halved
½ cup fresh parsley finely chopped
6 ounces crumbled feta cheese

Instructions

Fill a large stockpot with water and add 1 tablespoon of kosher salt. Set the stockpot over high heat and bring the water to a boil. Once the water is boiling, reduce the heat to medium and add the red lentil pasta. Cook the pasta to al dente according to package instructions. Drain the pasta and immediately rinse it under cold water to halt the cooking process and get rid of any excess starch.
1 tablespoon + ½ teaspoon kosher salt, 1 pound red lentil penne
While the pasta is cooking, make the vinaigrette. Whisk together the olive oil, red wine vinegar, dijon mustard, honey, garlic, Italian seasoning, ½ teaspoon kosher salt, and black pepper in a small mixing bowl. Set aside.
1 tablespoon + ½ teaspoon kosher salt, ¼ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 teaspoon dijon mustard, ½ teaspoon honey, 1 clove garlic, 1 teaspoon Italian seasoning, ½ teaspoon black pepper
Add the cooked pasta, cherry tomatoes, cucumber, red onion, olives, parsley, and feta cheese to a large mixing bowl and stir to combine. Pour the vinaigrette over the pasta salad and stir gently until everything is well coated with the dressing. Serve immediately or chill in the refrigerator for up to one day.
1 large cucumber, 2 cups cherry tomatoes, 1 cup Kalamata olives, ½ cup fresh parsley, 6 ounces crumbled feta cheese, ½ large red onion

Notes

Note: Do not leave out at room temperature for longer than 2 hours to prevent the spread of foodborne illness.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Prepare the vinaigrette up to one week in advance. Prepare the vegetables up to 2 days ahead.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.