Red Lentil Mediterranean Pasta Salad
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
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
Cook pasta according to packet instructions, drain and run under cold water to cool completely.
Add pasta to a large bowl with cucumber, capsicum, spring onions, cherry tomatoes and parsley.
Whisk together all dressing ingredients, season well then pour over the pasta and toss to coat.
Top with Kalamata olives and sprinkle with feta to serve.