This creamy pesto red lentil pasta salad pairs the rich flavors of pesto with protein-packed red lentil pasta for a fresh, satisfying dish that's a crowd-pleaser at any table. Tote it to your summer picnic or Memorial Day gathering, or add it to your meal prep rotation for bold and fresh flavor every time.
You Will Love This Recipe
- It's simple. You will be amazed at how quickly you can make fresh pesto (though I won't tell anyone if you use the store-bought).
- It's so flavorful. Pack a salad with loads of fresh basil, and it's bound to taste garden-fresh!
- It's satisfying. Ever have a cold pasta salad and feel sort of heavy but also not quite full after? Using pasta made from red lentils in this salad means more satiating plant-based protein and fiber for a salad that actually fills you up.
Ingredients and Substitutions
- Red lentil pasta: Adds more protein and fiber than your traditional pasta. I've used rotini, but most small-shape pasta will do. Chickpea pasta will also have a similar result.
- Fresh basil: The star of the show for delicious homemade pesto.
- Raw cashews: Make a simple and economical substitute for the cheese and pine nuts in a traditional pesto recipe. Almonds may also work here.
- Olive oil: A good quality extra-virgin olive oil is the best way to go here.
- Nutritional yeast: Helps mimic parmesan's cheesy flavor in a standard pesto.
- White miso paste: Optionally adds umami flavor and saltiness.
- Garlic: Feel free to measure your garlic with your heart.
- Vegan mayo: Store-bought or homemade are both great here. Feel free to add more oil for a slightly less creamy salad.
- Roasted red peppers: Add sweet and savory flavor. Fresh red bell peppers can also work for a crisper salad.
- Cherry tomatoes: Lend acidity and sweetness.
- Baby arugula: I love the peppery flavor of baby arugula, but baby spinach will also taste great here.
- Wine vinegar: Red or white wine vinegar adds a gentle, sweet acidity.
- Lemon: Adds bright, fresh flavor to balance the rich pesto.
- Red pepper flakes: optionally lend a bit of heat.
Instructions
1. Boil: Cook the pasta according to the package directions in salted water. When al denté, drain and rinse the pasta in cold water. Transfer the pasta to a medium mixing bowl and toss it in 1 teaspoon of oil to prevent it from sticking. Store in the refrigerator while preparing the pesto.
2. Process: Add all cashew pesto ingredients to a food processor. Process on high for 1-2 minutes, pausing once or twice to scrape down the sides, until the pesto ingredients appear finely minced.
3. Combine: Remove the pasta from the fridge and add the pesto and the rest of the salad ingredients to the pasta. Use a spatula or other smooth utensil to gently toss all salad ingredients together until well combined. Taste the salad and add more lemon juice or vinegar, salt, or pepper to taste.
4. Serve: Transfer the salad to a desired serving bowl, garnish with reserved basil leaves, and serve.
Storage
- Make-ahead: Make the pesto 1-2 days in advance and store it in the refrigerator for easy day-of pasta salad prep. The pasta can also be cooked 1-2 days in advance, tossed in oil, and stored in the fridge.
- Store: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
Variations
- Kitchen sink pasta salad: Most fresh veggies, such as bell peppers, cucumbers, or carrots, will work in this salad. Cut them into bite-sized pieces and throw them in. However, huskier veggies, such as asparagus or broccoli, would benefit from a quick blanch before being added to cold pasta salad.
- Meditteranean lentil pasta salad: Add sliced kalamata olives and roughly chopped artichoke hearts for earthy Mediterranean flavor.
Tips
- Cook your pasta to the lowest recommended cooking time for a nice al denté bite.
- Love this plant-protein-enhanced pasta salad? Try my chickpea "tuna" pasta salad or chickpea dill quinoa salad next!
- Eco tip: Grow your own basil in a kitchen window or in an outdoor planter. Basil quickly takes root by sitting in a glass of water for several days, so get your own free plant from a friend or neighbor!
FAQ
Yes! Because red lentils are gluten-free, using red lentil pasta instead of regular pasta makes this pasta salad gluten-free!
This salad is free from milk, eggs, shellfish, peanuts, and wheat. However, the miso paste contains soy, and the cashew pesto contains tree nuts. Omit the miso paste for a soy-free recipe. You can try replacing the cashews with a few Tablespoons of sunflower seeds for a tree-nut-free recipe, though I have not tested this. Please comment your results if you do try it, though!
Recipe
Creamy Pesto Red Lentil Pasta Salad
Ingredients
Pasta
- 8-9 ounces red lentil pasta
- 1 teaspoon coarse salt , for cooking pasta
Cashew Pesto (see note 1)
- 1 ½ cups loosely packed fresh basil leaves , a few small leaves reserved for garnish
- ⅓ cup raw cashews
- ¼ cup olive oil
- 1 Tablespoon nutritional yeast
- 1 teaspoon white miso paste (optional)
- 1 small garlic clove
- ¼ teaspoon coarse salt (or ⅛ teaspoon fine salt)
- ½ teaspoon fresh cracked black pepper
Salad
- 2 Tablespoons vegan mayonnaise (store-bought or homemade)
- 1 (12 ounce) jar roasted red peppers , diced
- 1 cup cherry tomatoes , halved lengthwise
- 1 cup tightly packed baby arugula
- 3 Tablespoons lemon juice (juice of about 1 medium lemon)
- 1 Tablespoon lemon zest (zest of about one medium lemon)
- 2 Tablespoons white wine vinegar
- ½ teaspoon red pepper flakes (optional, adds mild heat)
- ¼ teaspoon coarse salt (or ⅛ teaspoon fine salt)
Equipment
Instructions
- Cook pasta according to package directions in salted water. When al denté, drain and rinse the pasta in cold water. Transfer the pasta to a medium mixing bowl and toss it in 1 teaspoon of oil to prevent it from sticking. Store in the refrigerator while preparing the pesto.
- Add all cashew pesto ingredients to a food processor. Process on high for 1-2 minutes, pausing once or twice to scrape down the sides, until the pesto ingredients appear finely minced.
- Remove the pasta from the fridge and add the pesto and the rest of the salad ingredients to the pasta. Use a spatula or other smooth utensil to gently toss all salad ingredients together until well combined.
- Transfer the salad to a desired serving bowl, garnish with reserved basil leaves, and serve. Taste the salad and add more lemon juice or vinegar, salt, or pepper to taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- If using your premade pesto, use ⅔ cup (5-6 ounces) and skip instruction 2.
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