Lentil and Pomegranate Pasta Salad
This colorful lentil and pomegranate pasta salad is perfect when entertaining a crowd, or make it ahead to have ready for a filling lunch during the week.
Lentil and Pomegranate Pasta Salad
Total Time 30 minutes
Servings 8 Servings
Calories 300 kcal
Ingredients
- 12 oz. orecchiette pasta
- 4 cups/2 oz. baby arugula
- 1 cup/5 oz. drained rinsed canned lentils
- 1 pomegranate seeded
- 1/4 cup goji berries optional
Lemon-Herb Vinaigrette:
- 1/3 cup olive oil
- 3 tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1 clove garlic minced
- 1/4 tsp. each salt and pepper
- 1 tbsp. each chopped fresh dill and parsley
Instructions
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Cook pasta according to package directions. Rinse under cold water and drain well.
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Toss together pasta, arugula, lentils and pomegranate seeds.
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Lemon-Herb Vinaigrette: Whisk together olive oil, lemon juice, mustard, garlic, salt and pepper. Whisk in dill and parsley.
-
Toss pasta mixture with vinaigrette. Sprinkle with goji berries (if using).
Recipe Notes
Tip:
- For a non-vegetarian option, add shredded chicken or cooked sliced steak to salad.
A SharethePasta.org original recipe.
