Vegan Pasta Confetti Salad2019-10-01
- Servings: 6 servings
- Prep Time: 0m
- Cook Time: 0m
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2 cups whole wheat rotini pasta
2 cups water
2/3 cup lentils, picked over and rinsed
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1 red bell pepper, finely chopped
1/2 cup sliced green olives with pimientos
6 green onions, sliced
- Bring a large pot of lightly salted water to a boil. Cook rotini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Rinse with cool water and drain well.
- In the meantime, bring 2 cups water and lentils to a boil in a medium pot. Cover, reduce heat, and simmer until tender yet firm to the bite, 15 to 20 minutes. Remove lentils from the water using a slotted spoon.
- Whisk olive oil, vinegar, oregano, salt, mustard, and pepper together for the dressing while pasta and lentils are cooking.
- Mix the cooled pasta and lentils with red bell pepper, olives, and green onions. Whisk dressing again and pour over the salad. Mix gently with a large spoon.