Vegetarian Lentil Pasta Salad
This hearty vegetarian pasta salad combines tender bow-tie pasta, protein-rich brown lentils, and colorful vegetables in a bright, savory tomato-olive oil dressing. It's satisfying enough to serve as a main dish, with fresh texture, bold flavor, and excellent make-ahead appeal.
Follow the steps below to cook the desired recipe
1. Bring a large pot of salted water to a boil and cook the bow-tie pasta until just al dente. Drain, rinse briefly under cool water, and set aside to prevent sticking.
2. In a separate saucepan, simmer the brown lentils in water until tender but not mushy, about 20 to 25 minutes. Drain well and let them cool slightly.
3. If the carrots are very firm, blanch or steam them for 2 to 3 minutes so they stay crisp-tender in the salad. Cool them under cold water and drain.
4. In a large mixing bowl, combine the cooked pasta, lentils, beans, corn, chopped canned tomatoes, and diced carrots.
5. In a small bowl, whisk together the olive oil, minced garlic, lemon juice or vinegar, oregano, salt, and black pepper until well blended.
6. Pour the dressing over the salad and toss gently but thoroughly so everything is evenly coated without breaking up the pasta or lentils.
7. Taste and adjust seasoning with more salt, pepper, or a touch more acid if needed. For the best flavor, let the salad rest for 10 to 15 minutes before serving.
8. Serve chilled or at room temperature as a main dish, or refrigerate until ready to eat. Toss again before serving if the salad has been sitting.
250g bow-tie pasta
1 cup brown lentils, rinsed
1 can canned tomatoes, drained and chopped
1 cup beans, cooked and drained
1 cup corn, drained
2 carrots, peeled and diced
3 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 teaspoon dried oregano
1 clove garlic, minced
1 tablespoon lemon juice or vinegar
40
45
35
35
35
30
