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–+ servings
Pesto Red Lentil Pasta Salad

Creamy Pesto Red Lentil Pasta Salad You’ll Crave Again

A vibrant and wholesome creamy pesto red lentil pasta salad that's vegan, gluten-free, and packed with protein.
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Prep Time 10 minutes
Cook Time 8 minutes
Cooling Time 5 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Red Lentil Pasta Ensure it's a certified gluten-free product if necessary.
  • 1 tbsp Coarse Salt Use fine salt if that's what you have on hand.
For the Pesto
  • 2 cups Fresh Basil Leaves Substitute with spinach for a milder flavor.
  • 1 cup Raw Cashews Substitute with sunflower seeds for a nut-free version.
  • 1/2 cup Olive Oil Can use avocado oil if desired.
  • 1/4 cup Nutritional Yeast Omit if unavailable.
  • 1 tbsp White Miso Paste Omit for soy-free recipe.
  • 1 clove Garlic Increase the amount for a stronger garlic taste.
  • 1 tsp Black Pepper Use white pepper for a more subtle flavor.
For the Salad
  • 1/2 cup Vegan Mayonnaise Homemade version can be used.
  • 1 cup Roasted Red Peppers Fresh red bell peppers can be substituted.
  • 1 cup Cherry Tomatoes Can substitute with diced regular tomatoes.
  • 2 cups Baby Arugula Spinach can be used as a substitute.
For the Flavor Boost
  • 2 tbsp Lemon Juice Use lime juice for variation.
  • 1 tbsp Lemon Zest
  • 1 tbsp White Wine Vinegar Apple cider vinegar is a suitable alternative.
  • 1/4 tsp Red Pepper Flakes Omit for a milder flavor.

Equipment

  • Large pot
  • colander
  • Food Processor
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of water to a rolling boil and add a pinch of coarse salt. Add the red lentil pasta and cook according to the package instructions, usually around 6-8 minutes, until al dente. Drain the pasta and rinse under cold water to halt the cooking. Toss with olive oil to prevent sticking.
  2. In a food processor, combine fresh basil leaves, raw cashews, olive oil, nutritional yeast, white miso, garlic, black pepper, and a pinch of salt. Blitz until finely minced and creamy.
  3. In a large bowl, add the cooled red lentil pasta and prepared pesto. Gently incorporate roasted red peppers, cherry tomatoes, baby arugula, lemon juice, lemon zest, and white wine vinegar. Mix until well coated.
  4. Transfer the salad into a serving bowl or platter and garnish with reserved basil leaves. Serve cold or at room temperature.
  5. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 30IUVitamin C: 50mgCalcium: 6mgIron: 15mg

Notes

Adjust lemon juice and vinegar to taste for brightness. Add extra veggies for additional flavor.

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