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Mediterranean-Inspired Salad with Red Lentil Pasta
A refreshing Mediterranean-inspired pasta salad packed with plant-based protein from red lentil pasta, savory tuna, crunchy pine nuts, and a tangy homemade vinaigrette.
Prep:
15 minutes
|
Cook:
10 minutes
4
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Easy
Ingredients
Salad
8.8 oz red lentil pasta*
3.5 oz cherry tomatoes (approx. ⅔ cup)
1 tbsp capers
1 tbsp sun-dried tomatoes
2 green onions (scallions)
1 bell pepper
2.5 oz arugula (rocket / approx. 2.5–3 cups packed)
¼ cup pine nuts (approx. 1 oz)
1 can tuna (approx. 5–6 oz, in water or olive oil, drained)
Olives (to taste, optional garnish)
Dressing
¾ cup + 1 tbsp olive oil (approx. 6.7 fl oz)
6 tbsp apple cider vinegar (or additive-free balsamic vinegar / approx. 3.4 fl oz)
2 tsp honey
Salt and black pepper, to taste
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Salad
250 g red lentil pasta*
100 g cherry tomatoes
1 tbsp capers
1 tbsp sun-dried tomatoes
2 green onions (scallions)
1 bell pepper
75 g arugula (rocket)
30 g pine nuts
1 can tuna (in water or olive oil, drained)
Olives (to taste, optional garnish)
Dressing
200 ml olive oil
100 ml apple cider vinegar (or additive-free balsamic vinegar)
2 tsp honey
Salt and black pepper, to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
- Cook the red lentil pasta according to the package instructions until al dente. Drain in a colander and rinse immediately with cold water to stop the cooking process.
- Toast the pine nuts in a dry skillet over medium heat for about 5 minutes until golden brown, stirring frequently. Set aside to cool.
- Whisk together the olive oil, apple cider vinegar (or balsamic), honey, salt, and black pepper until well combined.
- Slice the cherry tomatoes in half. Slice the green onions into thin rings. Finely dice the bell pepper and sun-dried tomatoes.
- Drain the can of tuna, place it into a large salad bowl, and gently flake it apart with a fork.
- Add the cooled red lentil pasta, arugula, diced bell pepper, sun-dried tomatoes, capers, and green onions to the bowl with the tuna.
- Pour 3 to 5 tablespoons of the dressing over the salad (to taste) and toss everything gently to combine.
- Top the salad with the toasted pine nuts and olives before serving.
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Nutritional Info
Storage
Store well-covered in the refrigerator for up to 1 to 2 days. Note: The red lentil pasta will get a bit drier the longer it is stored.
Notes
*For SCD red lentils are supposed to be soaked for 8-12 hours. Only Wellbees sells SCD-compliant lentil pasta.
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