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
- ⅔cuplentils,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: 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!