This is one of those recipes that checks all the boxes—fresh, hearty, and fast.
It’s got lentil pasta for protein, crunchy veggies, and a zesty lemon vinaigrette.
You can serve it warm or cold, as a side or a main.
It’s simple, satisfying, and tastes like summer.
❤️ Why I Love This Recipe
I started making this when I wanted something light but filling that still had that bold Mediterranean flavor. The lentil pasta gives it a boost of protein without needing meat, and it’s so easy to throw together.
- It’s protein-packed and naturally gluten-free
- Fresh ingredients make it bright and flavorful
- Great for meal prep or sharing
- Comes together in under 30 minutes
- Tastes even better the next day
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
🔢 Macros (Per Serving – Approximate)
- Calories: 350
- Protein: 18g
- Carbs: 36g
- Fat: 14g
- Fiber: 6g
- Lentil pasta is packed with protein and holds its shape well
- Lemon juice brightens everything up and cuts through the olive oil
- Raw veggies add crunch and contrast
- The dressing soaks into the warm pasta for better flavor
🛒 What You’ll Need
For the Salad
- 8 oz lentil pasta (rotini or penne work best)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ¼ cup Kalamata olives, sliced
- ¼ cup chopped parsley
- ¼ cup crumbled feta (or vegan feta)
For the Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- ½ tsp dried oregano
- Salt and pepper to taste
🔄 Substitutions & Variations
- Use regular or gluten-free pasta instead of lentil pasta
- Swap feta for goat cheese or vegan feta
- Add chickpeas or grilled tofu for extra protein
- Try basil or mint instead of parsley
- Add sun-dried tomatoes for extra flavor
🧊 Make-Ahead Tips
- Cook the pasta and chop the veggies ahead of time
- Store the dressing separately and mix just before serving
- Best when eaten within 2–3 days of making
👨🍳 Instructions
1. Cook the Pasta
Bring a pot of salted water to a boil. Add the lentil pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
2. Chop the Veggies
While the pasta cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley. Slice the olives if not already done.
3. Make the Dressin
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until smooth.
4. Assemble the Salad
In a large mixing bowl, combine the cooked pasta, chopped veggies, feta, and parsley. Pour the dressing over and toss gently to combine.
5. Serve & Enjoy
Transfer to a serving bowl. Top with extra feta or herbs if you like, and serve chilled or at room temp.
🧊 Leftovers & Storage
Store in an airtight container in the fridge for up to 3 days. Stir before serving and add a splash of lemon juice or oil to refresh.
📅 Meal Plan Ideas
- Lunch prep: Great with a side of hummus or pita
- Dinner side: Serve with grilled chicken or falafel
- Quick dinner: Add canned tuna or chickpeas for extra protein
- Potluck star: It’s crowd-pleasing and holds up well out of the fridge
⚠️ Common Mistakes
- Overcooking lentil pasta—it breaks down easily
- Adding dressing to hot pasta—it soaks in too fast and gets soggy
- Not seasoning enough—taste and adjust before serving
- Skipping the rinse—rinsing helps keep lentil pasta from getting sticky
🍽 What to Serve With
- Grilled chicken or tofu
- Falafel or hummus
- Stuffed grape leaves
- Fresh pita or focaccia
- A simple cucumber yogurt sauce
❓ FAQ
Can I use regular pasta instead of lentil?
Yes, just cook it al dente and adjust protein elsewhere if needed.
Is it good for meal prep?
Absolutely. Just store the dressing separately and toss before eating.
Can I make it vegan?
Yep! Just skip the feta or use a vegan version.
Can I freeze it?
Not recommended—the texture won’t hold up well.
🥄 Final Thought
This Mediterranean lentil pasta salad is bright, hearty, and so simple to throw together. Whether you’re meal prepping or feeding a crowd, this one delivers every time.
Try it out and let me know how you make it your own—I always love hearing your spin on it!