Red Lentil Penne “Panzanella”

Serves 4


  • 1 box Tolerant Red Lentil Penne
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced or pressed
  • ¾ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 Persian cucumber or ¼ English cucumber, chopped
  • ¼ red onion, very thinly sliced
  • ½ cup loosely packed fresh basil leaves


  1. Cook Tolerant Red Lentil Penne according to package directions. Set aside to cool completely.
  2. In a large serving bowl stir together vinegar, oil, garlic, salt, and pepper. Let sit for 10 minutes.
  3. To the serving bowl add pasta and toss to coat with dressing. Add tomatoes, cucumber, onion, and basil, and toss again. Serve immediately.
  4. Enjoy!