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vegan high protein greek pasta salad

Greek Lentil Pasta Salad

Creamy tahini dressing, fresh veggies, lentils and pasta: the perfect healthy, satisfying lunch or dinner side dish.
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Author: Sarah Sullivan

Ingredients

Greek-Style Dressing

  • 1/3 cup tahini
  • 2 tablespoons red wine vinegar
  • juice from 1/2 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dried basil
  • salt and pepper to taste
  • water to thin out

Pasta Salad

  • 8 oz dry pasta
  • 1/2 cup dry green lentils
  • 2 cups vegetable broth
  • 1 bay leaf

Salad Ingredients

  • 1/2 cup chopped cucumber seeds scooped out
  • 1/2 cup chopped tomato seeds removed
  • 2 tablespoons thinly-sliced red onion
  • 1 roasted red bell pepper chopped
  • 1/2 can artichoke hearts chopped
  • 1/4 cup kalamata olives seeded and chopped
  • 1 tablespoon dill

Instructions

  • Cook pasta until al dente according to package instructions. Drain and rinse with cold water to stop cooking. Set aside.
  • Boil lentils in veggie broth with bay leaf until tender, about 20 minutes. Drain and rinse with cold water to stop cooking. Discard bay leaf. Set aside.
  • Combine all ingredients for dressing. Whisk in extra water, 1-2 tablespoons at a time, until creamy consistency is achieved.
  • Combine pasta, lentils and prepared veggies. Toss with desired amount of dressing (you may have leftover dressing).
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