Creamy lentil pasta salad is made with broccoli, tomatoes, spinach, and a simple yoghurt herb dressing. It’s easy to make, vegetarian, and perfect for BBQ’s and lunches!
I’m a huge fan of pasta salads for an easy make-ahead lunch or dinner idea. They’re great for eating cold and packing with you for school or work. Plus, you can pack in a ton of delicious veggies into these recipes!
This cold lentil pasta salad has it all going on. The tangy creaminess of the yoghurt paired with the broccoli, tomatoes and spinach is just beyond. Plus, the lentils add a lovely texture and boost of plant based protein which makes the salad extra hearty and more filling.
You can’t go wrong having this for a meal or serving it with your next BBQ. It is also a recipe that gets better after a few hours and after chill time. Let the flavors marinate and really come together. And I personally love eating pasta salad cool from the fridge
Ingredients you’ll need:
All you need to make this lentil pasta salad are 13 simple ingredients:
- Pasta of choice – I love using bowties or you can use a penne, fusilli, anything you’d like.
- Pasta: I suggest using bowties (farfalle) or large shells so that the dressing gets in all of those nooks and crannies. But feel free to use any pasta you’d like; elbow, Elbow macaroni or even gluten free pasta!
- Broccoli
- Baby spinach
- Cherry tomatoes: I love the little bursts of juicy flavour that cherry or grape tomatoes add to every bite. Plus how cute are they?!
- Canned lentils for a boost of plant based protein in this amazing pasta dish.
- Red onion: for a little extra zip.
- Plain yoghurt: The key ingredients for the dressing! Plain greek yoghurt works best here to make it extra creamy.
- Lemon juice: fresh lemon juice squeeze in.
- Garlic + dried herbs
- Dijon mustard
- Extra virgin olive oil
How to make creamy lentil pasta salad
Pasta + broccoli: Cook pasta until al dente following box instructions, adding the broccoli in the final minutes. Drain and then place in a large bowl.
Greek yoghurt dressing: Meanwhile make the dressing by mixing the yoghurt, lemon juice, garlic powder, herbs, mustard, olive oil, salt and pepper. Adjust seasonings to taste.
Add: in tomatoes, lentils, spinach and onion.
Mix together: Dress pasta salad with desired amount of dressing (I used it all) and gently stir until well combined.
Customize this pasta salad
- Make it gluten free: simply use a gluten free pasta of choice. It’s going to be FANTASTIC anyway you do it up.
- Make it vegan: use non dairy yoghurt.
- Add extra protein: feel free to add some cooked, diced chicken breast or canned tuna in olive oil.
- Switch up the veggies: I think roasted capsicum (bell pepper) and chopped cucumber would also be delicious in this recipe.
How to store this lentil pasta salad
Store any leftovers in an airtight container in the refrigerator for 4-5 days. No need to reheat! Serve it cold and garnish it with some extra basil.
More recipes with lentils to try
Roasted Beetroot & Pumpkin Salad
If you try this lentil pasta salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make
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Creamy Lentil Pasta Salad
- Yield: Serves 4-6 1x
- Category: Pasta, Salad
- Method: Stovetop + salad
- Cuisine: American
Description
Creamy lentil pasta salad is made with broccoli, tomatoes, spinach and delicious creamy yoghurt herb dressing. It’s easy to make, vegetarian and perfect for BBQ’s and lunches!
Ingredients
- 1/2 a box (250g) uncooked pasta
- 1 large head broccoli
- 2 handfuls baby spinach, chopped
- 1 cup sliced cherry tomatoes
- 1 can lentils, rinsed
- 1/2 red onion, sliced
Yoghurt dressing:
- 1 cup plain greek yoghurt
- 1/4 cup fresh lemon juice
- 1 tsp garlic powder
- 1 tsp dried mixed herbs
- Salt + pepper, to taste
- 2 teaspoons dijon mustard
- 2 tablespoons extra virgin olive oil
Instructions
- Cook pasta until al dente following box instructions, adding the broccoli in the final minutes. Drain and then place in a large bowl.
- Meanwhile make the dressing by mixing the yoghurt, lemon juice, garlic powder, herbs, mustard, olive oil, salt and pepper. Adjust seasonings to taste.
- Add in tomatoes, lentils, spinach and onion.
- Dress pasta salad with dressing and gently stir until well combined.
Notes
Store any leftovers in an airtight container in the refrigerator for 4-5 days. No need to reheat! Serve it cold and garnish it with some extra basil.
The salad was very yummy and also satisfying. I added tuna and doubled the amount of lentils, because I have a big appetite
I’m so happy you loved the recipe! Such a good idea adding tuna 🙂 xx