Name: Lentil Pasta Salad with Feta and Fresh Veggies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 9 ounces fusilli pasta (or pasta of choice); 1 can (15 oz) brown lentils, drained and rinsed; 1 yellow bell pepper, chopped; 1½ cups cherry tomatoes, halved; ⅓ cup black olives, sliced; ½ large cucumber, quartered and sliced into half-moons (peeled or unpeeled as preferred); ¼ cup red onion, finely chopped; 1 cup crumbled feta cheese; 1 handful fresh parsley, finely chopped; 1 tsp salt (plus additional salt for salad and dressing to taste); Juice of 1 lemon; 3 tbsp high quality extra virgin olive oil; 1 tbsp tahini; 1 tbsp maple syrup; Water, as needed to adjust dressing consistency

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Introduction

This Lentil Pasta Salad is a vibrant and satisfying dish that combines tender pasta with hearty lentils and fresh vegetables. It’s dressed with a creamy tahini-lemon dressing that adds a zesty, rich flavor. Perfect for a light lunch or as a side at your next gathering.

The image shows a white speckled shallow bowl filled with a colorful pasta salad. The salad has three main layers: a base of pale yellow rotini pasta, a middle layer of light brown lentils scattered evenly, and on top, sliced green cucumbers, halved red cherry tomatoes, small cubes of bright yellow bell pepper, and bits of purple onion. Crumbled white cheese dots the salad, and fresh green parsley leaves are spread across the top, adding a touch of brightness. A silver fork rests inside the bowl on the right side. Nearby, there is a small white bowl filled with lentils and a bunch of red cherry tomatoes on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 ounces pasta of choice (fusilli recommended)
1 can (15 oz) brown lentils, drained and rinsed
1 yellow bell pepper
1½ cups cherry tomatoes, halved
⅓ cup black olives
½ a large cucumber, quartered and sliced into half-moons (peeled or unpeeled)
¼ cup red onion, finely chopped
1 cup crumbled feta cheese
1 teaspoon salt
1 handful fresh parsley, finely chopped
Juice of 1 lemon
3 tablespoons high-quality extra virgin olive oil
1 tablespoon tahini
1 tablespoon maple syrup
Water (amount as needed)
1 teaspoon salt (for dressing)

Instructions

Step 1: Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and set aside.
Step 2: Prepare the dressing by whisking together lemon juice, olive oil, tahini, maple syrup, water, and salt until smooth. Add water one tablespoon at a time until you reach your preferred consistency—more water for a thinner dressing, less for creamier. Using warm water helps dissolve the tahini.
Step 3: Wash and chop all the vegetables, crumble the feta, and finely chop the parsley. Sprinkle with salt to taste, remembering this step can be omitted for a lower-sodium version.
Step 4: In a large bowl, combine the cooked pasta, lentils, chopped vegetables, feta, and dressing. Toss everything gently to evenly coat and serve.

Tips & Variations

For a vegan version, substitute feta with crumbled tofu or a dairy-free cheese alternative.
Try adding fresh herbs like mint or basil for extra brightness.
Use warm water when mixing the tahini dressing to ensure it blends smoothly without lumps.
Drain and rinse lentils thoroughly to reduce sodium and improve texture.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and toss just before serving if storing longer. Reheat lightly or enjoy chilled.

How to Serve

The image shows a white speckled bowl filled with a colorful pasta salad. The base layer is light beige spiral rotini pasta. On top of the pasta, there are brown lentils evenly spread across the bowl. Fresh green cucumber slices and bright red cherry tomato halves add a crisp texture. Small chunks of white feta cheese and pieces of yellow bell pepper are scattered throughout. Sprigs of green parsley and small bits of red onion are mixed in, with a few black olives for contrast. A silver fork is resting inside the bowl, with a light gray cloth napkin draped nearby, all on a white marbled surface. In the background, a white bowl filled with brown lentils and a small bunch of vine tomatoes are slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this salad?

Yes, you can use any pasta shape you prefer, such as penne, rotini, or shells. Just ensure it’s cooked al dente and cooled properly before mixing.

Is it necessary to rinse the cooked pasta and lentils?

Rinsing the pasta with cold water stops it from overcooking and prevents it from sticking together, while rinsing the lentils removes excess sodium and any canning residue, improving flavor and texture.