Lentil Pasta Salad with Basil Sauce
This summery lentil pasta salad is filled with cucumber, cherry tomatoes, charred corn, and a green goddess-like lemon basil sauce.
Ingredients
- 1 Box Lentil Pasta
- 1 Cup Cherry Tomatoes
- 1 Cucumber
- 1/2 Red Onion
- 1 Corn on the cob charred
Basil Lemon Sauce
- 1 Cup Basil
- 1 Cup Parsley
- 1 Cup Green Onion
- 1/4 Cup Apple Cider Vinegar
- 2 Cloves Garlic
- 1 Lemon juiced
- 1 Tablespoon Dried Basil optional
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Instructions
- 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!