Lentil Pasta Salad

This Greek-inspired Lentil Pasta Salad combines hearty lentils with al dente pasta and fresh vegetables, all tossed in a zesty lemon-oregano dressing. It's a nutritious and satisfying dish that’s perfect for a light lunch or dinner.

Ingredients

• Whole wheat pasta - 150 grams
• Cooked green or brown lentils - 100 grams
• Cherry tomatoes - 150 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1 small, finely chopped
• Feta cheese - 50 grams, crumbled
• Kalamata olives - 50 grams, pitted and halved
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the cooked lentils, halved cherry tomatoes, diced cucumber, chopped red onion, crumbled feta cheese, halved olives, and chopped parsley.
3. In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
4. Add the cooled pasta to the lentil and vegetable mixture, then pour the dressing over the top. Toss gently to combine all ingredients evenly.
5. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from lentils.
• Rich in fiber, promoting digestive health.
• Contains heart-healthy fats from olive oil and olives.
• Loaded with vitamins and antioxidants from fresh vegetables.

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