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Red Lentil Mediterranean Pasta Salad

15' Easy 12345

Serves 8-10 as a side

2 x 250g packets Red Lentil Penne Pasta
2 Lebanese cucumbers, diced
1 red capsicum, diced
8 spring onions, white sections only, sliced
250g cherry tomatoes, halved
1/2 cup finely chopped flat leaf parsley
1/2 cup pitted black Kalamata olives
200g vegan feta, crumbled

DRESSING
1/2 cup Bertolli Organic Extra Virgin Olive Oil Fruity Taste
1/4 cup white wine vinegar
1 tsp seeded mustard
1 clove garlic, crushed
Sea salt and freshly cracked black pepper

METHOD

STEP 1

Cook pasta according to packet instructions, drain and run under cold water to cool completely.

STEP 2

Add pasta to a large bowl with cucumber, capsicum, spring onions, cherry tomatoes and parsley.

STEP 3

Whisk together all dressing ingredients, season well then pour over the pasta and toss to coat.

STEP 4

Top with Kalamata olives and sprinkle with feta to serve.

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