How To Make Vegan Pasta Confetti Salad
This vegan pasta salad recipe is a great filling meal for your veggie-loving friends. It has lentils, olives, green onions, and various herbs.
Serves:
Ingredients
- 2cupswhole wheat rotini pasta
- 2cupswater
- â…”cuplentils,picked over and rinsed
For the Dressing:
- ½cupolive oil
- ¼cupred wine vinegar
- 1tspdried oregano
- ½tspsalt
- ½tspdry mustard
- ¼tspfreshly ground black pepper
- 1red bell pepper,finely chopped
- ½cupgreen olives with pimientos,sliced
- 6green onions,sliced
Instructions
-
Bring a large pot of lightly salted water to a boil. Cook rotini in the boiling water for about 12 minutes, stirring occasionally, until tender yet firm to the bite. Drain. Rinse with cool water and drain well.
-
In the meantime, bring 2 cups water and lentils to a boil in a medium pot. Cover, reduce heat, and simmer for 15 to 20 minutes until tender yet firm to the bite. Remove lentils from the water using a slotted spoon.
-
Whisk olive oil, vinegar, oregano, salt, mustard, and pepper together for the dressing while pasta and lentils are cooking.
-
Mix the cooled pasta and lentils with red bell pepper, olives, and green onions. Whisk dressing again and pour over the salad. Mix gently with a large spoon.
Nutrition
- Calories:Â 392.93kcal
- Fat:Â 20.45g
- Saturated Fat:Â 2.84g
- Monounsaturated Fat:Â 14.41g
- Polyunsaturated Fat:Â 2.38g
- Carbohydrates:Â 42.58g
- Fiber:Â 4.65g
- Sugar:Â 2.62g
- Protein:Â 10.46g
- Sodium:Â 360.36mg
- Calcium:Â 39.00mg
- Potassium:Â 318.63mg
- Iron:Â 2.43mg
- Vitamin A: 41.24µg
- Vitamin C:Â 29.17mg
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