A lentil pasta salad with lentil pesto! It’s flavourful, hearty, simple to prepare, and tastes fantastic warm or cold. Serve this at your next event!
While cold pasta salad is a popular dish for summer bbqs, this dish tastes great warm too, so you can enjoy it all year long.
The lentil pesto is inspired by my pesto pasta salad and my oil-free lemony pesto but with protein-dense lentils added to the mix. You’ll be amazed at the incredible flavour that lentils add to this dish.
Serve it with burgers, vegan “dogs”, a fresh green salad, and/or corn on the cob.
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Ingredients + Substitutions
Here’s everything you’ll need to make this lentil pasta salad with lentil pesto!
- Pasta: Choose your favourite shape. I like rotini, but any short variety works well. Choose gluten-free pasta if needed, or chickpea pasta for a protein boost.
- Cherry tomatoes: Or chop up some Roma tomatoes. If you’re not a tomato fan, you may omit and use other veggies such as red bell pepper, red onion, artichoke hearts, kalamata olives, sautéed spinach, or fresh herbs.
- Lentils: The lentils are used for both the lentil pesto, as well as an added ingredient mixed into the lentil pasta salad recipe. I like green, but you may also use red lentils if you prefer.
- Slivered almonds: These add a nutty flavour and a nice crunch, but be sure to toast them for the best flavour. You may also use pine nuts, chopped walnuts or pecans if you prefer.
- Basil: Makes up the base of our pesto and adds freshness and flavour. If you’d like, you may mix it with parsley, cilantro, and/or dill for a fun variation.
- Lemon/Broth/Garlic: Adds flavour to the lentil pesto and some necessary liquid to make it a sauce, all without oil, keeping this dish oil-free. For added tang, you may add a hint of dijon mustard, a splash of red wine vinegar, or increase the lemon juice to your taste.
- If you’re not avoiding oil and prefer to use some, you may add 1-2 tablespoons of extra virgin olive oil, but note that this will increase the calories and fat.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Bring a pot of salted water to a boil and cook your pasta ‘al dente’. Drain it, rinse with cold water, and set it aside.
Meanwhile, add the lentil pesto ingredients to a food processor, except the broth. (photo 1)
Process well and then slowly add the broth to get your desired consistency. (photo 2)
Add the pasta, lentils, tomatoes, almonds, and pesto to a bowl. (photo 3)
Mix well to evenly coat the pasta with the lentil pesto. (photo 4)
NOTE: Reserve a handful of the toasted slivered almonds to garnish on top after mixing.
Equipment
You may use a blender OR a food processor to make this wholesome lentil pesto. However, I do prefer a food processor for the ease of transferring the pesto once processed.
Storage
This lentil pasta salad recipe will keep in the refrigerator for 3-4 days in an airtight container. You may enjoy it cold from the fridge or heat it up on the stovetop in a saucepan or skillet.
I don’t recommend freezing this dish as the pasta will get too soft once thawed. However, if you want to make extra lentil pesto, you may freeze that separately for up to 6 months.
Expert Tips
- Salt your pasta water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
- Cook your pasta ‘al dente’. Al dente pasta is typically 1-3 minutes “underdone”. This is how Italians eat their pasta. 😉 We like a little bit of bite, and no mush.
More delicious salad recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
For the lentil pesto
- 1 cup fresh basil leaves packed
- ½ cup green lentils cooked or canned
- 2 cloves garlic peeled
- 2 tablespoons lemon juice approx. half a lemon
- 2-3 tablespoons vegetable broth
- salt + pepper to taste
For the lentil pasta salad
- ½ pound rotini pasta or other short pasta
- 1 pint cherry tomatoes halved
- ½ cup green lentils cooked or canned
- ½ cup slivered almonds toasted
Instructions
- Bring a large pot of generously salted water to a boil and cook your pasta according to the package directions for 'al dente' pasta. Drain, (BUT reserve ½ cup of pasta water) place in a large bowl, and set aside.
- Meanwhile, add all the lentil pesto ingredients except the broth to your food processor and process until finely chopped, scraping down the sides as needed. Then add 2-3 tablespoons of the broth to thin your pesto to your liking. Taste for salt and pepper and add some if needed.
- Now add the pesto, the other ½ cup of lentils, the cherry tomatoes, and slivered almonds (reserving some for garnish) to the bowl of cooked pasta. Mix well and add some of the reserved pasta water if needed. Serve warm or cold.
Notes
- Salt your pasta water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
- Cook your pasta ‘al dente’. Al dente pasta is typically 1-3 minutes “underdone”. This is how Italians eat their pasta. 😉 We like a little bit of bite, and no mush.
Carol
Made this for a quick Sunday lunch and it was delicious! Thanks for the recipe.
Rosa
Fantastic! Glad you enjoyed it.
Riley
Brought this to a friend’s house for a potluck tonight and everyone enjoyed it! I doubled the recipe and it was all gone by the end of the evening. Yummy 😋
Rosa
So glad everyone enjoyed it, Riley!
Deborah Crudden
This was truly disgusting. Tasted vile. Such a disappointment
Rosa
Yikes! Sorry you feel that way.
Doreen
Thanks for this simple, delicious and nutritious recipe! It was quick to make and even my kids enjoyed it. Will make again.
Rosa
You’re very welcome Doreen!