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Veggie Pasta Salad

Pin Recipe

From the Tolerant Kitchen


  • 16 oz Tolerant Organic Green Lentil or Red Lentil Pasta
  • 1 c Broccoli florets
  • 1 Orange or red bell pepper, diced
  • 1 c Portobella mushrooms, halved
  • 2-3 tbs Extra Virgin Olive oil or Avocado oil


  • 1/4 c Red Wine Vinegar
  • 1/4 c Extra Virgin Olive oil2ozFresh arugula
  • 1/4 c Fresh Reggiano Parmigiano
  • 1 Garlic clove, minced
  • 1½ tbs Italian seasoning
  • 1 tbsp Honey, dijon or brown mustard
  • 1 tbsp Raw Honey
  • Pinch Sea salt and fresh ground black pepper to taste


  1. Cook pasta as instructed on the box. Run under cold water and set aside in a large mixing bowl.
  2. In a small bowl, mix together all dressing ingredients. Set aside.
  3. In a large skillet over medium high heat, sauté vegetables until tender. Remove from heat and add to large mixing bowl with noodles.
  4. Pour dressing over noodles and vegetables and mix well.
  5. If you desire, top with fresh shredded parmesan cheese right before serving.
  6. Serve warm or cold.