Balsamic Pasta Salad
Ingredients
The pasta and lentils
-
8
ounces
bowtie pasta
-
½
cup
dry French lentils
-
2
cups
water or vegetable broth
-
2
tablespoons
extra virgin olive oil
The dressing
-
¼
cup
balsamic vinegar
-
2
tablespoons
lemon juice
-
1
tablespoon
lemon zest
The vegetables
-
6
ounces
marinated and quartered artichoke hearts
-
½
cup
roasted red pepper strips
-
1 and ½
ounces
sun-dried tomato strips
-
1
medium
cucumber, diced into quarters
-
¼
cup
sliced kalamata olives
-
¼
cup
roughly chopped flat leaf parsley
The toppings
-
4
ounces
feta, crumbled
-
to taste
freshly ground black pepper
-
to taste
salt
Instructions
- Cook the bowtie pasta in salted water until al dente, then drain and toss with olive oil.
- Cook the lentils with water and a pinch of salt until tender, then drain excess water.
- Combine balsamic vinegar, lemon juice, and lemon zest with the pasta.
- Add the cooked lentils, artichoke hearts, roasted red pepper, sun-dried tomatoes, cucumber, kalamata olives, feta, and parsley to the pasta.
- Toss everything together and season with black pepper and salt to taste. Serve warm or chill for 2 hours before serving.
Nutrition Facts (estimated)
Servings
5 servings
Calories
440
Total fat
16g
Total carbohydrates
57g
Total protein
16g
Sodium
708mg
Cholesterol
20mg
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