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
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.
