Lentil pasta salad is easy to make with a simple homemade oil and vinegar based dressing. It is full of flavor and perfect for your next gathering, your guests will love it!
Make the dressing before cooking the pasta. Chop the leeks (or scallions) and pour into a small bowl. Pour the oil, vinegar, honey, chopped garlic, spicy mustard, Italian seasoning, salt and pepper over the leeks. Mix well and set aside.
3 Tablespoons oil, 3 Tablespoons red wine vinegar, ⅔ cup chopped leeks, 1 Tablespoon honey, 1 Tablespoon spicy mustard, 1 teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon pepper, 2 cloves garlic
Cook lentil pasta according to the directions on the box. Drain and rinse the pasta with cold water until it is cooled.Pour into a large mixing bowl.
8.8 ounces lentil pasta
Chop the peppers and cucumber into bite size pieces.Cut the grape (or cherry) tomatoes in half.Add the vegetables to the cooled pasta.
Drain and rinse the cannellini beans.Pour over the vegetables and pasta. Stir well to combine.
15 ounces canned cannellini beans
Pour the dressing over the lentil pasta and vegetable mixture. Stir well.Serve immediately or store in the fridge until ready to serve.
Notes
Nutritional values are based on estimated serving sizes. For the lentil pasta - We use Barilla which is 8.8 ounces, but some boxes might be 8 ounces. Use the size box you have, you do not need to measure out 8.8 ounces. We use red lentil pasta, but you can use green if you prefer.For the bell peppers - We use about half of a green and half of a red pepper, but you can use your favorites.Oil - You can use your favorite, but we prefer either avocado or olive oil for this lentil pasta salad. Different oils will add different tastes.The dressing - It is best to allow it to sit at least 30 minutes to allow the flavors to combine. We make it and set it aside before cooking the pasta or cutting the veggies.