Vegan Pasta Confetti Salad

Pasta salad with lentils, red peppers, green olives, and green onions. It is dressed with an olive oil-red wine vinaigrette dressing. This is a good recipe to use for a main dish when you are serving vegetarian guests. It is actually okay for vegans too!

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

Ingredients

• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup olive oil
• 2 cups water
• 1 teaspoon dried oregano
• ¼ cup red wine vinegar
• ½ teaspoon dry mustard
• 1 red bell pepper, finely chopped
• 6 green onions, sliced
• 2 cups whole wheat rotini pasta
• ⅔ cup lentils, picked over and rinsed
• ½ 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.