Garden Pasta Lentil Salad

  • Yield 4 servings

Use any combination of garden vegetables for this simple entrée salad. Protein-rich toppings like cheese and hard-cooed eggs add kid-friendly appeal. For an impressive side salad, slice 1/2 inch off the top of 6 to 8 tomatoes and hollow out, adding tomato-insides to salad ingredients; serve salad inside the tomatoes.


1 cup (about 6 ounces) lentils
3 cups fat-free, reduced-sodium chicken broth
1 bay leaf
1/2 pound whole-greain rotini pasta
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
2 green onions, thinly sliced
2 tomatoes, chopped
1 cucumber, sliced
1/3 cup chopped fresh mint or basil
4 ounces aged Cheddar cheese, cubed
2 hard-cooked eggs, peeled and chopped


  1. Combine lentils, broth ad bay leaf, in a medium saucepan and bring to a boil. Reduce heat, cover and simmer until lentils are tender, 30 to 35 minutes. Drain and discard bay leaf; set aside.
  2. Cook pasta according to package directions. Drain in a colander and rinse with cold water to cool.
  3. Whisk together vinegar, mustard, salt and pepper; add olive oil in a steady stream, whisking constantly.
  4. Combine pasta with green onions, tomatoes, cucumbers, mint, cheese and cooked lentils. Pour dressing over salad, toss gently and top with eggs.



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