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    Oh My Veggies » Vegan Recipes » Vegan Dinner Recipes

    Vegetable Pasta Salad With Lentils

    Published: Aug 3, 2021 · by Nicole · Updated: May 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Make this vegetable pasta salad with lentils for a wholesome meal that's ready in just 15 minutes, using simple ingredients. Made with a creamy dressing and lots of vegetables like tomatoes, cucumbers and cabbage, this refreshing meal is sure to impress!

    Vegetable pasta salad with lentils

    I love salads. I also really love pasta. So, put together, the result is even better. I could never turn down a good pasta salad, especially one bursting with vegetables, and made with an incredible dressing or sauce. And I have to say that this vegetable pasta salad with green lentils ticks all the boxes for an ideal meal in my eyes!

    Bowl of salad with lentils and orecchiette

    You need just 15 minutes to make it from start to finish, in a couple of very straight-forward steps. This meal shows exactly how the simplest meals can often be the yummiest! It features a dressing that uses mustard and cream cheese to add creaminess and a perfect balance of flavors. If you've had a bad experience with boring salads in the past, rest assured they won't repeat themselves.

    Orechiette salad with lentils and avocado

    Enjoy this lentil pasta salad either as a main course, or a side dish. You can bring it along to gatherings and picnics, because it's guaranteed to impress everyone.

    Pasta salad with cream cheese and feta

    How to make a lentil and vegetable pasta salad

    It couldn't be easier! Start by cooking pasta of your choice according to instructions on packaging. I used orecchiette. Make sure not to overcook it, but cook until al dente, which usually takes around 7-8 minutes.

    • Ingredients for lentil pasta salad
    • Lentils in a frying pan

    Meanwhile, heat some olive oil in a large frying pan over a medium-high heat, and add onion and garlic. Cook for 5 minutes, until softened. Next, add the canned green lentils, tamari or soy sauce, and apple cider vinegar. Cook for 5 minutes more.

    • Pasta salad with vegetables in a mixing bowl
    • Creamy pasta salad in a mixing bowl

    When the pasta is ready, drain it and transfer to a large mixing bowl. Now add the lentils, purple cabbage, tomatoes, cucumber, cream cheese, mustard and spinach. Mix together really well, seasoning to taste with salt and pepper.

    Serve garnished with olives, feta, flaked almonds and avocado.

    Pasta salad with vegetables and cream cheese

    Tips and substitutions

    • This lentil pasta salad is a great option for meal prep! It can be stored in the fridge for 4-5 days in an airtight container.
    • To make this recipe dairy-free/vegan, use either dairy-free cream cheese or soy yogurt, and serve with vegan feta.
    • In order to make this recipe gluten-free, use gluten-free pasta and tamari.
    • Feel free to add any other vegetables of your choice, depending on what you have in the fridge.
    Bowl of pasta salad with cream cheese and vegetables

    Other salad recipes I love

    • My balsamic chicken salad is fresh and easy to make.
    • Lemon and arugula salmon salad is another delicious option.
    • For a great side dish, try watermelon salad.
    • My creamy vegan pasta salad is a must-try!
    • A zucchini sweet potato salad also makes a great side dish.
    Vegetable pasta salad with lentils 1

    If you give this vegetable pasta salad with lentils a go, be sure to tag me on Instagram (@ohmyveggies), and leave your feedback in the comments below together with a star rating.

    Click here to pin this for later

    Vegetable Pasta Salad With Lentils

    A delicious vegetable pasta salad with lentils, tomatoes, cucumber and cabbage! Served with a cream cheese dressing, it's a perfectly refreshing meal that's great either as a main course or side dish.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    0 minutes
    Total Time: 15 minutes
    Course: Main Course
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: earth of maria
    Servings: 8
    Calories: 377kcal
    Author: Oh My Veggies

    Equipment

    • Saucepan
    • Frying pan
    • Mixing bowl

    Ingredients

    • 5 oz orecchiette
    • 1 tbsp olive oil
    • 1 large onion diced
    • 2 cloves garlic minced
    • 1 can green lentils drained and rinsed
    • 2 tbsp tamari
    • 2 tbsp apple cider vinegar
    • 2 cups cabbage chopped
    • 2 cups tomatoes diced
    • 1 cup cucumber diced
    • ⅓ cup cream cheese
    • 1 tbsp mustard
    • ½ tsp salt
    • ½ tsp black pepper
    • 3 cups spinach chopped
    • ⅓ cup olives
    • ¼ cup feta
    • ¼ cup almonds
    US Customary - Metric

    Instructions

    • Cook the orecchiette for around 8 minutes, until al dente.
    • Heat some olive oil in a large frying pan over a medium-high heat, and add onion and garlic. Cook for 5 minutes, until softened.
    • Add the canned green lentils, tamari or soy sauce, and apple cider vinegar. Cook for 5 minutes more.
    • When the pasta is ready, drain it and transfer to a large mixing bowl. Now add the lentils, purple cabbage, tomatoes, cucumber, cream cheese, mustard and spinach. Mix together really well, seasoning to taste with salt and pepper.
    • Serve garnished with olives, feta, flaked almonds and avocado.

    Notes

    • This lentil pasta salad can be stored in the fridge for 4-5 days in an airtight container.
    • To make this recipe dairy-free/vegan, use either dairy-free cream cheese or soy yogurt, and serve with vegan feta.
    • For gluten-free, use gluten-free pasta and tamari.

    Nutrition

    Calories: 377kcalCarbohydrates: 53gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 15mgSodium: 608mgPotassium: 847mgFiber: 19gSugar: 5gVitamin A: 1586IUVitamin C: 19mgCalcium: 113mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Chickpea Stuffed Spaghetti Squash
    Easy Vegan Mushroom Stew »

    30 Minutes or Less, Earth of Maria, Vegan Dinner Recipes, Vegan Lunch Recipes, Vegan Pasta Recipes, Vegan Recipes, Vegan Salads, Vegetarian & Vegan Pasta Recipes, Vegetarian Recipes almonds, cabbage, Cream Cheese, cucumber, feta, Green lentils, Mustard, olives, Orecchiette, pasta, spinach, tomatoes

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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