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Bowl of lentil pesto pasta salad
Course Salad

Lentil Pesto Pasta Salad

By: Elysia
Servings 8 servings
This lentil pesto pasta salad is packed full of flavour and is also a good source of fibre, protein and iron from the lentils. A great salad to take along to your next summer BBQ!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

Pesto

  • 1 cup packed fresh basil leaves
  • 2 garlic cloves
  • ¼ cup pine nuts
  • ½ cup cooked or canned green lentils drained and rinsed
  • 3 tbsp. lemon juice
  • 1/3 cup olive oil
  • ½ cup grated Parmesan cheese reserve some for garnish
  • Salt & ground pepper to taste

Pasta

  • 3 ½ cups dry whole-wheat farfalle bowtie or your favourite pasta
  • 2 tbsp. olive oil
  • 1 cup cherry tomatoes halved
  • ½ cup cooked green lentils
  • Salt & ground pepper to taste
  • Extra virgin olive oil for garnish

Instructions

  • Cook lentils according to packaging directions.
  • In a food processor or magic bullet, add basil, garlic, pine nuts, lentils, and lemon juice. Pulse, then add oil and puree. Add parmesan cheese and process once more. Season with salt and pepper. Set aside.
  • Bring a large pot of water to a boil. Add pasta and cook until “al dente” or until desired texture has been reached. Drain and toss with 1 tbsp. olive oil to prevent pasta from sticking.
  • Toss pasta, tomatoes, and pesto in a large bowl.
  • Garnish with Parmesan cheese, basil, and a drizzle of olive oil as desired. Serve immediately.

Nutrition

Calories: 315kcalCarbohydrates: 28gProtein: 10gFat: 20gSaturated Fat: 3gCholesterol: 6mgSodium: 108mgPotassium: 254mgFiber: 3gSugar: 1gVitamin A: 303IUVitamin C: 8mgCalcium: 94mgIron: 2mg
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