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
Scale
- 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.
- Category: Pasta, Salad
- Method: Stovetop + salad
- Cuisine: American