RED LENTIL PASTA SALAD RECIPES

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GLUTEN-FREE RED LENTIL PASTA SALAD RECIPE | FOODACIOUSLY



Gluten-Free Red Lentil Pasta Salad Recipe | Foodaciously image

This red lentil pasta salad is an easy vegan and gluten-free recipe, great both warm and cold. It makes a healthy meal high in fibres, proteins, and iron.

Provided by Foodaciously

Total Time 45 minutes

Yield 2 servings

Number Of Ingredients 10

180 g of Cherry Tomatoes
2 tsp of Extra Virgin Olive Oil
Salt to taste
Black Pepper to taste
140 g of Red Lentil Pasta
170 g of Shiitake Mushrooms
60 g of Hazelnuts
1 tbsp of Capers
70 g of Kalamata Olives
Fresh Basil Leaves to taste

Steps:

  • Toss halved cherry tomatoes with ?one teaspoon of extra virgin olive oil, and season them with salt and pepper to taste. Transfer them onto a baking tray lined with parchment paper. Roast the tomatoes for 20 minutes at 210°C (410°F) flipping them halfway through cooking time.
  • In the meantime, cook the gluten-free red lentil pasta. Add it to a pan of salted boiling water and simmer for 6 minutes or follow packet instructions. Once the pasta is cooked but firm to the bite, drain it and set it aside.
  • Roast sliced shiitake mushrooms onto a baking tray lined with parchment paper for 7-10 minutes at 210°C (410°F). Then, remove the excess water released during cooking. Add chopped hazelnuts, the remaining ??1 of extra virgin olive oil, salt, black pepper, and capers to the tray with the mushrooms. Roast them for 10 minutes until fragrant and browned.
  • In a salad bowl, combine the cooked red lentil pasta, the roasted tomatoes and mushrooms. Add pitted black olives, garnish with fresh basil leaves, and give it all a good stir.

Nutrition Facts : Calories 574 calories, CarbohydrateContent 52 calories, FatContent 32 grams, FiberContent 16 grams, ProteinContent 26 grams, SaturatedFatContent 3 grams, SugarContent 8 grams, UnsaturatedFatContent 29 grams

END OF SUMMER RED LENTIL PASTA SALAD - SPOONFUL OF PLANTS



End of Summer Red Lentil Pasta Salad - Spoonful of Plants image

Provided by Donna Castellano MS, RDN

Categories     (can be made vegan)    gluten-free    vegetarian

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 6

1 lb. red lentil pasta
1 zucchini (quartered and very thinly sliced)
1 fresh corn (shucked)
1 pint cherry tomatoes
crumbled feta cheese
herbed red wine vinaigrette (see above)

Steps:

  • Boil water for pasta and cook according to directions.
  • Drain and let cool.
  • In meantime, prep veggies.
  • Once pasta is cooled, toss in the veggies and dressing.
  • Top with crumbled feta.
  • Serve room temperature or cold.

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GLUTEN-FREE RED LENTIL PASTA SALAD RECIPE | FOODACIOUSLY
gluten-free red lentil pasta salad recipe | foodaciously image
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