Summer Garden Lentil and Pasta Salad

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READY IN: 1hr 25mins
Recipe by ratherbeswimmin

From Cooking Light. Serving size: 1 1/4 c. Per serving: 380 calories, 7.9 g fat, 16.2 g protein, 63.7 g carb, 7.6 g fiber, 3 mg cholesterol.

Ingredients Nutrition


  1. To make the vinaigrette: Add the first 7 ingredients to the container of a blender or food processor; process until well blended.
  2. To make the salad: Add the broth, lentils, and bay leaf to a saucepan; bring to a boil.
  3. Lower the heat; simmer 25 minutes or until lentils are tender.
  4. Drain; rinse under cold water; drain.
  5. Discard bay leaf.
  6. Cook pasta according to package directions, omitting the salt and fat; drain and rinse under cold water, then drain again.
  7. Add lentils, pasta, zucchini, and remaining 11 ingredients to a mixing bowl; stir gently to combine.
  8. Drizzle with vinaigrette; toss to coat; adjust seasoning to taste and serve.

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