Lentil Pasta Salad with Feta and Fresh Veggies Recipe
A vibrant and protein-packed Lentil Pasta Salad combining al dente fusilli pasta, nutty brown lentils, fresh vegetables, creamy feta, and a tangy tahini-lemon dressing. This easy-to-make salad is perfect for a wholesome lunch or a light dinner, offering a refreshing blend of textures and flavors with a Mediterranean twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Pasta & Lentils
- 9 ounces fusilli pasta (or pasta of choice)
- 1 can (15 oz) brown lentils, drained and rinsed
Vegetables
- 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
Dressing & Garnish
- 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
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Set aside.
- Make Dressing: In a bowl, whisk together the lemon juice, extra virgin olive oil, tahini, maple syrup, water, and salt until smooth. Add water one tablespoon at a time until the dressing reaches your preferred consistency. Using warm water helps the tahini dissolve more easily. For a thinner dressing, add more water; for a creamier texture, add less.
- Prep Vegetables: Wash and chop all vegetables including bell pepper, cherry tomatoes, olives, cucumber, and red onion. Finely chop the fresh parsley. Add salt to the vegetables according to taste, or omit it if reducing sodium intake.
- Assemble Salad: In a large bowl, combine the cooked pasta, drained lentils, chopped vegetables, crumbled feta, and fresh parsley. Drizzle the dressing over the salad and toss thoroughly to combine all ingredients evenly. Adjust seasoning if needed, then serve.
Notes
- You can use any pasta shape, but fusilli holds the dressing well.
- Rinse the lentils thoroughly to remove excess sodium if using canned varieties.
- Adjust salt content either in the salad or dressing to meet dietary needs.
- Tahini can be substituted with a nut butter if preferred.
- Serve chilled or at room temperature.
Keywords: lentil pasta salad, vegetarian pasta salad, Mediterranean salad, healthy pasta salad, tahini dressing, summer salad
