This Lentil Pasta Salad with basil lemon sauce is truly exquisite. The herbs & veggies give it a fresh and light taste. So if you're a fan of cold pasta salads, you'll definitely want to give this one a try! It’s super quick, easy, requires minimal cleanup (which is always a delight), and is packed with lots of plant protein. 🌿🍅
This post may contain affiliate links, please see our privacy policy for details.
How To Make Lentil Pasta Salad With Basil Sauce
Like I said before, this lentil pasta is really easy to make!
Ingredients
- 1 Box Lentil Pasta
- 1 Cup Cherry Tomatoes
- 1 Cucumber
- ½ Red Onion
- 1 Corn on the cob charred
Basil Lemon Sauce
- 1 Cup Basil
- 1 Cup Parsley
- 1 Cup Green Onion
- ¼ Cup Apple Cider Vinegar
- 2 Cloves Garlic
- 1 Lemon juiced
- 1 Tablespoon Dried Basil optional
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Check out the recipe video on Instagram!
Step-By-Step Instructions
To begin, select a box of lentil pasta. These legume-based pasta varieties are not only gluten-free but also rich in protein and fiber, making them a nutritious choice for this salad.
Cook the Pasta
Fill a medium pot with water and bring it to a boil. Add the lentil pasta to the boiling water and cook it al dente, which typically takes about 7 minutes. Cooking the pasta al dente ensures that it maintains a firm texture, preventing it from becoming mushy when mixed with the other ingredients. Once cooked, drain the pasta and set it aside to cool slightly.
Prepare the Vegetables
While the pasta is cooking, prepare the vegetables for the salad. Start by charring a corn cob over high heat in a skillet or on a grill. Once charred, remove the kernels from the cob and set them aside. Next, wash and chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
Make the Basil Sauce
In a food processor or blender, combine fresh basil leaves, parsley, green onion, apple cider vinegar, garlic cloves, lemon juice, salt, and pepper. Blend the ingredients until they form a smooth, creamy sauce. The combination of basil, parsley, and lemon adds a refreshing and tangy flavor to the salad, complementing the other ingredients perfectly.
Assemble the Lentil Pasta Salad
In a large mixing bowl, combine the cooked pasta, chopped vegetables, and charred corn kernels. Pour the basil lemon sauce over the salad and gently toss everything together until well combined. The sauce should evenly coat the pasta and vegetables, ensuring that each bite is flavorful!
Serve and Enjoy!
Once the salad is well mixed, it is ready to be served. For an extra touch of flavor, consider topping the salad with crumbled feta cheese. The creamy texture and salty flavor of the feta cheese will complement the other ingredients beautifully. Serve the lentil pasta salad as a light and refreshing meal or as a side dish at your next gathering. It can be enjoyed immediately or refrigerated for later use.
Fun Recipe Variations & Toppings
Here are some fun alternative ingredients and toppings that you could add to your Lentil Pasta Salad with basil sauce to customize it to your liking!
Avocado: Add diced avocado for creamy texture and added nutrition.
Roasted Vegetables: Roast some vegetables like bell peppers, zucchini, or eggplant and mix them into the salad for a smoky flavor.
Nuts and Seeds: Sprinkle some toasted pine nuts, sunflower seeds, or pumpkin seeds for added crunch and nutrition.
Cheese: Crumbled feta or goat cheese can add a tangy kick to the salad.
Dried Fruit: Add some sweetness with dried cranberries, raisins, or apricots.
Protein: Mix in some cooked and diced chicken, shrimp, salmon, or tofu for an extra protein boost.
Greens: Add some fresh spinach, arugula, or kale for an additional layer of freshness and nutrition.
Feel free to mix and match these ingredients to create your own unique and delicious version of this pasta salad!
Frequently Asked Questions
Yes, lentil pasta is gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Yes, you can substitute chickpea pasta for lentil pasta in this recipe. Both types of pasta are gluten-free and high in protein.
This pasta salad can be stored in the refrigerator for up to 3-4 days. Be sure to store it in an airtight container to maintain the freshness.
Yes, you can make the basil lemon sauce ahead of time and store it in the refrigerator for up to 3-4 days. Just give it a stir before adding it to the pasta salad.
Yes, feel free to customize this pasta salad with your favorite vegetables. Bell peppers, zucchini, or spinach would all be great additions.
Yes, this pasta salad is suitable for both vegan and vegetarian diets. Just be sure to use a vegan-friendly pasta if you're following a vegan diet.
It's not recommended to freeze this pasta salad, as the texture of the vegetables and pasta may change when thawed.
Yes, this pasta salad is high in protein thanks to the lentil or chickpea pasta. It's a great option for a filling and nutritious meal.
Great For Meal Prep!
I know I've already said this, but if you're a meal prep person, this recipe is a good one to keep on hand. When I'm planning for my week, I try to do recipes with similar ingredients so I don't have to buy anything I won't use. So, if you're trying to find a couple goodies for the week, I'm going to share some recipes with similar flavors and ingredients!
Quinoa Cucumber Salad with Lemon Chicken
Greek Quinoa Salad with Lemon Vinaigrette
Enjoy!
I hope you enjoy the weekend and try my Lentil Pasta Salad with basil sauce! Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy 🌿
Lentil Pasta Salad with Basil Sauce
Ingredients
Method
- To begin, select a box of lentil pasta. Fill a medium pot with water and bring it to a boil. Add the lentil pasta to the boiling water and cook it al dente, which typically takes about 7 minutes. Cooking the pasta al dente ensures that it maintains a firm texture, preventing it from becoming mushy when mixed with the other ingredients. Once cooked, drain the pasta and set it aside to cool slightly.
- While the pasta is cooking, prepare the vegetables for the salad. Start by charring a corn cob over high heat in a skillet or on a grill. Once charred, remove the kernels from the cob and set them aside. Next, wash and chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
- In a food processor or blender, combine fresh basil leaves, parsley, green onion, apple cider vinegar, garlic cloves, lemon juice, salt, and pepper. Blend the ingredients until they form a smooth, creamy sauce.
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, and charred corn kernels. Pour the basil lemon sauce over the salad and gently toss everything together until well combined. Serve & enjoy!
Ky says
I really loved this recipe. I added diced rotisserie chicken and had it as my lunches!