Enjoy this tasty lentil and pasta salad that is tossed with lemon dressing - perfect for dinner.
Lemony Lentil and Pasta Salad
- Prep Time 25 min
- Total 1 hr 40 min
- Ingredients 10
- Servings 4
Ingredients
Dressing
- 1/4 cup lemon juice
- 3/4 teaspoon salt
- 2 tablespoons olive or vegetable oil
- 1/8 teaspoon hot pepper sauce
- 1 garlic clove, minced
Salad
- 1 cup dried lentils, sorted, rinsed
- 4 oz. (1 cup) uncooked small shell pasta
- 1 celery stalk, thinly sliced
- 1 medium carrot, coarsely shredded (1/3 cup)
- 1/4 cup chopped fresh parsley
Instructions
-
Step1In small bowl, combine all dressing ingredients; beat with wire whisk until well blended. Refrigerate.
-
Step2In medium saucepan, combine lentils and 2 cups water. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender but not mushy. Drain; rinse with cold water to cool.
-
Step3Meanwhile, cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
-
Step4In large bowl, combine pasta, lentils and all remaining salad ingredients. Pour dressing over salad; toss gently to coat. Refrigerate at least 1 hour to blend flavors. If desired, serve on bed of leaf lettuce.
Nutrition
330
Calories
8g
Total Fat
17g
Protein
48g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 1/4 Cups
- Calories
- 330
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 430mg
- 18%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 16g
- 64%
- Sugars
- 4g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 15%
- 15%
- Calcium
- 4%
- 4%
- Iron
- 30%
- 30%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 1/2 Very Lean Meat; 1 Fat;Tips from the
Pillsbury Kitchens
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