Vegan Pasta Confetti Salad

Satisfy any vegan with this colorful pasta salad packed with lentils, red peppers, green onions, olives, and pimientos dressed in an red wine vinaigrette.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 395 Calories

Ingredients

• 2 cups water
• 1 teaspoon dried oregano
• 1 red bell pepper, finely chopped
• 6 green onions, sliced
• 2 cups whole wheat rotini pasta
• 0.5 teaspoon salt
• 0.25 cup red wine vinegar
• 0.25 teaspoon freshly ground black pepper
• 0.5 cup olive oil
• 0.5 teaspoon dry mustard
• 0.66666668653488 cup lentils, picked over and rinsed
• 0.5 cup sliced green olives with pimientos

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Whisk olive oil, vinegar, oregano, salt, mustard, and pepper together for the dressing while pasta and lentils are cooking.

Step 4

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.