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Veggie Pasta Salad

This easy, family-friendly vegan pasta salad is perfect for summer cookouts or weeknight dinners as a side dish. Filled with fresh veggies and our one-ingredient lentil pasta, this staple dish is sure to be a crowd hit!

Ingredients:

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

Dressing

  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Extra Virgin Olive oil
  • 2oz Fresh 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

Directions:

  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.