Lentil Pasta Salad
- Super simple
- 0:30 m
- 18 ingredients
This lentil pasta salad is a serious crowd pleaser... it's so good, it's pre-pasta-rous! Loaded with 3 of your 5-a-day, this dish is as nutritious as it is delicious. Store any leftovers in the fridge for an epic packed lunch the next day. Don't make a fu-silli mistake, try this gorgeous pasta salad now!
Serves: 4
Ingredients
For the salad
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 400g lentil pasta
- 2 clove garlic cloves
- 2 courgettes - cut into 1cm cubes
- 1 red onion
- 1 red bell pepper
- 1 yellow bell pepper chopped
- 1 green bell pepper chopped
- 1 fennel bulb
For the dressing
- 1 tbsp sun-dried tomato pesto
- 2 tbsp olive oil
- 1 x 180g jar of sun-dried tomatoes
- Juice of 1 lemon
For the toppings
- 1 tbsp vegetable oil
- 1 tbsp maple syrup
- 1 block of plant-based halloumi
- Juice of 1 lemon
Before you start
Preheat oven to 180ºC fan | Large roasting dish | Griddle pan | Saucepan | Powerful blender
Step 1
To cook the pasta
- Start by bringing a pan of water to the boil then pour in the pasta and season with a pinch of salt, allow to cook as per the instructions on the packet
- Once the pasta is cooked drain and leave to cool
Ingredients
- 400g lentil pasta
- Juice of 1 lemon
Step 2
Roast the veg
- Dice the courgette, red onion, peppers and fennel into chunks similar in size and tip into a large roasting dish
- Finely chop the garlic and add to the dish along with the dried thyme and oregano
- Finish with a generous glug of olive oil, salt and pepper and two wheels of lemon
- Mix everything together and roast for 20 - 25 minutes until the veg has softened
Ingredients
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 clove garlic cloves
- 2 courgettes - cut into 1cm cubes
- 1 red onion
- 1 red bell pepper
- 1 yellow bell pepper chopped
- 1 green bell pepper chopped
- 1 fennel bulb
Step 3
For the toppings
- Start by slicing the plant based halloumi into six equal chunks
- Then place a griddle pan over a high heat
- Add the halloumi into the pan and after 2-3 minutes flip over to bar mark the other side
- Once the halloumi is done place on a dish and drizzle with maple syrup
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp maple syrup
- 1 block of plant-based halloumi
Step 4
For the dressing
- Blend all of the ingredients for the dressing in a food processor and season with salt and pepper to taste
Ingredients
- 1 tbsp sun-dried tomato pesto
- 2 tbsp olive oil
- 1 x 180g jar of sun-dried tomatoes
- Juice of 1 lemon
Step 5
Time to serve
- Mix the lentil pasta with the roasted vegetables and sun dried tomato dressing
- Tip into a large serving dish and top with the halloumi a scattering of rocket and serve
Ingredients
- Handful of rocket