Creamy lentil pasta salad
pasta salad is a wholesome, high-protein twist on a classic favorite. Using lentil pasta (naturally gluten-free and rich in protein), it’s tossed with a creamy Greek yogurt–pesto dressing, crunchy veggies, and fresh herbs. It’s satisfying yet light, perfect for lunch, dinner, or meal prep.
⏱ Time
Prep: 15 minutes
Cook: 10 minutes
Chill (optional): 20 minutes
Total: 25–35 minutes
Ingredients
Salad
8 oz (225 g) lentil pasta (fusilli or penne works best)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, diced
¼ cup red onion, finely chopped (optional)
½ cup feta cheese, crumbled (or vegan feta)
3 tbsp toasted sunflower seeds or pine nuts
Fresh parsley or basil, chopped, for garnish
Creamy dressing
¼ cup Greek yogurt (or vegan yogurt alternative)
2 tbsp basil pesto (homemade or store-bought)
1 tbsp olive oil
1 tsp lemon juice
½ tsp Dijon mustard (optional, for a little tang)
Salt & black pepper, to taste
Instructions
1. Cook pasta
Bring salted water to a boil and cook lentil pasta according to package directions until al dente (usually 7–9 minutes). Drain and rinse under cool water to stop cooking.
2. Make dressing
In a small bowl, whisk together yogurt, pesto, olive oil, lemon juice, Dijon, salt, and pepper until creamy.
3. Assemble salad
In a large bowl, combine pasta, tomatoes, cucumber, bell pepper, red onion, and feta.
Pour in dressing and toss to coat.
4. Finish & serve
Sprinkle with toasted seeds and fresh herbs.
Serve immediately, or chill for 20 minutes for a refreshing cold salad.
Notes & Tips
Use regular pasta if you don’t have lentil pasta — just note protein content will be lower.
Add grilled chicken, chickpeas, or tuna to make it a full meal.
For more creaminess, stir in 1–2 tbsp of mashed avocado to the dressing.
Keeps in the fridge for up to 3 days — just stir in a splash of olive oil or lemon juice before serving if it thickens.
❓ Frequently asked questions FAQ
Q: Can I make this vegan?
A: Yes — use dairy-free yogurt and vegan feta, or simply omit the cheese.
Q: What veggies work best?
A: Any crisp, colorful veggies — zucchini, carrots, roasted broccoli, or artichokes are great swaps.
Q: Is lentil pasta healthy?
A: Yes — it’s high in protein, fiber, and naturally gluten-free, making it more filling than regular pasta.
Nutrition information
Calories: 390
Protein: 20g
Carbs: 46g
Fat: 14g
Fiber: 9g
Sugar: 4g