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.
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.
- Calories: 392.93kcal
- Fat: 20.45g
- Saturated Fat: 2.84g
- Monounsaturated Fat: 14.41g
- Polyunsaturated Fat: 2.38g
- Carbohydrates: 42.58g
- Fiber: 4.65g
- Sugar: 2.62g
- Protein: 10.46g
- Sodium: 360.36mg
- Calcium: 39.00mg
- Potassium: 318.63mg
- Iron: 2.43mg
- Vitamin A: 41.24µg
- Vitamin C: 29.17mg
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