Greek Inspired Pasta Salad

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Servings: 4 Prep: 20 min Mediterranean Pescetarian Vegan Vegetarian Entree Salad Homestyle No Leftover Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Cucumber, Cherry Tomatoes, Yellow Bell Peppers, Kalamata Olives

Ingredients

For the pasta:

water, for cooking pasta

1 cup dried red lentil pasta

½ large onion

1 large cucumber ⚠

½ pint cherry tomatoes ⚠

2 large yellow bell peppers ⚠

1 cup kalamata olives ⚠

For the dressing:

2 cloves garlic

2 tablespoons extra virgin olive oil

2 tablespoons water

4 tablespoons red wine vinegar

2 teaspoons dried oregano

1 teaspoon pure maple syrup

Instructions

1. For the pasta: Bring a large pan of water to a boil. Place in your red lentil pasta and cook as per instructions on the packaging.

2. While the pasta is cooking, peel onion. Chop the cucumber, tomatoes, onion, and bell peppers. Drain olives.

3. Place all of the vegetables into a large salad bowl and mix.

4. For the dressing: Peel garlic.

5. Prepare the salad dressing by crushing the garlic into a bowl and whisking together with all the remaining dressing ingredients. Pour over the salad.

6. Once the pasta has cooked, drain and run under cold water until cool to the touch. Add the pasta to the salad bowl and mix well to combine.

7. Evenly divide salad between plates.

Per serving incomplete

5555

Cal

34g

Carbs

631g

Fat

12g

Protein

Carbs 2%

Fat 97%

Protein 1%