Summer Lentil Salad

Recipe
Nutrition
My Notes

This mix of lentils and whole grain pasta combined with flavorful fresh herbs and veggies is an amazing ready-to-eat salad that is a perfect prep ahead option!

4390 people are cooking this
89% would make it again
Makes 2 Servings
2 medium
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
  • Pasta (whole-grain or gluten-free)
    1 cup
  • Canned lentils
    1 can
  • Fresh parsley
    1⁄3 cup + 2 tsps
  • Cucumber
    1
  • Cherry tomatoes
    3 cups
  • Balsamic vinegar
    3 tbsps
Optional
  • Salt & pepper
    to taste
  • Shallot
    2
Directions (20 min • Easy)

  1. Cook the pasta according to the directions on the package.

  2. Rinse and drain the lentils. Rinse the fresh produce. Chop the parsley.

  3. Dice the cucumber and tomatoes.

  4. In a bowl, mix the lentils, cucumber, vinaigrette, pasta, and tomatoes. Add salt and pepper to taste if desired. You may add other ingredients for extra flavor, such as other fresh herbs and/or shallot. If adding shallot, peel and finely mince - and sprinkle on the salad and mix just before serving.

Kitchen Tips
From our friends at Rouxbe Cooking School
Cutting, dicing & mincing onions
Cooking dried pasta
Chopping fresh herbs
Buying & storing fresh herbs
Chopping round fruits & veggies
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