Description
A delicious Mediterranean twist on a high-protein pasta salad, packed with fresh vegetables and lentils.
Ingredients
Scale
- 8 ounces whole grain pasta (farfalle or rotini)
- 1 cup halved grape tomatoes
- 1 cup diced zucchini
- 1 cup chopped red bell pepper
- 1 cup canned lentils (drained and rinsed)
- 1/2 cup crumbled goat cheese
- 1/4 cup finely diced shallots
- 1/4 cup chopped fresh basil
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Begin by boiling water in a large pot and cook the whole grain pasta until it reaches a firm yet tender texture, following the package directions.
- Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Set it aside to cool.
- In a spacious bowl, mix together the grape tomatoes, zucchini, red bell pepper, lentils, goat cheese, shallots, and fresh basil.
- In a separate small bowl, combine the olive oil, balsamic vinegar, onion powder, dried thyme, salt, and black pepper, whisking until the mixture is well blended.
- Introduce the cooled pasta to the bowl filled with the vegetable and lentil mixture. Drizzle the dressing over the top and gently fold everything together until well incorporated.
- Sample the salad and tweak the seasoning if needed. For enhanced flavor, allow the pasta bowl to chill in the refrigerator for a minimum of 30 minutes before serving.
Notes
- For an extra protein boost, add diced grilled shrimp or tofu.
- Substitute goat cheese with vegan cheese or omit it for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg