Lentil Pasta Salad with radish, cucumber, grape tomatoes, sugar snap peas and aromatic balsamic fresh dill vinaigrette. Vegan soy-free and nut-free recipe with gluten-free option. Can be made low carb and vegan/vegetarian keto-friendly.
Pasta salads are almost always on the menu at least once a week at our place. They easily make their way to our brunches or lunches and sometimes even dinners. They are versatile and can be made light or hearty.
These days, you can even make pasta salads that are low in carb and/or calories (if you wish) thanks to the range of bean pasta, konnyaku or shirataki noodles that are available online and even at some regular grocery stores.
This lentil pasta salad has simple ingredients and has a nice balance of flavours – earthy lentils, sweet grape or cherry tomatoes and sugar snap peas, peppery radishes and refreshing cucumber all bundled up with a mellow tangy balsamic dill vinaigrette.
I also really love how this pasta salad comes together quickly.
Lentil Pasta Salad with Balsamic Dill Vinaigrette
While the pasta is boiling, prepare the salad ingredients. Then drain and cool the pasta. Toss with cooked lentils, cucumber, tomatoes, radishes, sugar snap peas, and the balsamic dill vinaigrette. Add in some freshly ground black pepper for some pungency. The balsamic dill vinaigrette is simple yet really flavoursome! I sometimes make a double batch to keep for the week and add to other salad bowls. Choose a good quality olive oil, it really makes a difference.
Add dill pickles, olives, roasted vegetables (leftovers work great) for variation. Easy and simple, lunch or dinner sorted!
Tips and Variations for this Easy Lentil Pasta Salad
- This pasta salad is great for meal prepping and lunch boxes. The pasta can be boiled ahead of time. Keep the salad ingredients separate, make the vinaigrette ahead of time and keep in a jar. Preferably slice the tomatoes and radishes on the same day. Then mix all ingredients together on the day.
- Once the vinaigrette is mixed in, the salad will be fine for a few hours. If left overnight, the vegetables may tend to go soggy and lose their crunch.
- Use chickpea fusilli pasta for a high-protein low-carb and gluten-free option
- For vegan or vegetarian keto-friendly option, use konnyaku or shirataki noodles. You may not find these low carb noodles in fusilli form but the spaghetti or fettucine style noodles work fine too!
- Use other pasta of choice to make it gluten-free
If you make this recipe, let us know in the comments; we love hearing about what you’re making. And if you are on Instagram, follow us @veganlovlie and tag us #veganlovlie.
Lentil Pasta Salad with Balsamic Dill Vinaigrette
Ingredients
- 175 g fusilli or other pasta [6 oz], (for gluten-free, low carb and/or keto-friendly options, see notes)
- 200 g cooked green lentils [1 cup]
- 1/2 small cucumber, cubed
- 6 grape or cherry tomatoes, halved
- 3 small red radishes, sliced thinly
- 8 - 10 sugar snap peas
- Salt to taste
- Black pepper to taste
- Other add ins: dill pickles, olives, roasted vegetables, other fresh herbs: coriander, parsley
Vinaigrette
- 2 - 3 stems fresh dill, finely chopped
- 1 clove garlic, pressed or minced, optional
- 1/4 teaspoon black pepper, more to taste
- 1/2 teaspoon dried thyme, optional
- 1 tablespoon extra virgin olive oil, (good quality)
- 1 tablespoon balsamic vinegar, or red wine vinegar
- 1/4 teaspoon salt, or to taste
Instructions
- Bring a large pot of water to a boil.
- Once the water is boiling, place the sugar snap peas in the water and blanch for about 1 - 2 minutes.
- Remove from the water and immediately rinse in cold water.
- Into the same water, add the pasta and cook according to the instructions on the package.
- Once pasta is cooked, rinse in cold water to completely cool it (and stop the cooking process).
- Add the pasta to a large bowl followed by the rest of the salad ingredients.
- Make the dressing by mixing all the ingredients in a small bowl.
- When ready to serve, drizzle and mix the vinaigrette with the salad. Toss and stir to combine and coat all the veggies and pasta. Garnish with fresh dill and black pepper. Let sit for 5 mins and serve.
Notes
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