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Pasta salad in a bowl with forks.

Creamy Lentil Pasta Salad

  • Author: Caitlin Rule
  • Yield: Serves 4-6 1x
  • Category: Pasta, Salad
  • Method: Stovetop + salad
  • Cuisine: American


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!


  • 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


  1. Cook pasta until al dente following box instructions, adding the broccoli in the final minutes. Drain and then place in a large bowl.
  2. Meanwhile make the dressing by mixing the yoghurt, lemon juice, garlic powder, herbs, mustard, olive oil, salt and pepper. Adjust seasonings to taste.
  3. Add in tomatoes, lentils, spinach and onion. 
  4. Dress pasta salad with dressing and gently stir until well combined.


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.

Keywords: lentil, pasta salad, vegetarian, greek yoghurt