Lentil Pasta Salad

Super simple
Super simple
Super simple
Super simple
0:30 m

This lentil pasta salad is a serious crowd pleaser... it's so good, it's pre-pasta-rous! Loaded with 3 of your 5-a-day, this dish is as nutritious as it is delicious. Store any leftovers in the fridge for an epic packed lunch the next day. Don't make a fu-silli mistake, try this gorgeous pasta salad now!

Start cooking ➞




For the salad

<item-todo-done>1 tbsp dried oregano<item-todo-done><item-todo-done>1 tbsp dried thyme<item-todo-done><item-todo-done>400g lentil pasta<item-todo-done><item-todo-done>2 clove garlic cloves<item-todo-done><item-todo-done>2 courgettes - cut into 1cm cubes<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 yellow bell pepper chopped<item-todo-done><item-todo-done>1 green bell pepper chopped<item-todo-done><item-todo-done>1 fennel bulb<item-todo-done>

For the dressing

<item-todo-done>1 tbsp sun-dried tomato pesto<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 x 180g jar of sun-dried tomatoes<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>

For the toppings

<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 block of plant-based halloumi<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>

To serve


Before you start

Preheat oven to 180ºC fan | Large roasting dish | Griddle pan | Saucepan | Powerful blender

To cook the pasta

  • Start by bringing a pan of water to the boil then pour in the pasta and season with a pinch of salt, allow to cook as per the instructions on the packet
  • Once the pasta is cooked drain and leave to cool

Roast the veg

  • Dice the courgette, red onion, peppers and fennel into chunks similar in size and tip into a large roasting dish
  • Finely chop the garlic and add to the dish along with the dried thyme and oregano
  • Finish with a generous glug of olive oil, salt and pepper and two wheels of lemon
  • Mix everything together and roast for 20 - 25 minutes until the veg has softened

For the toppings

  • Start by slicing the plant based halloumi into six equal chunks
  • Then place a griddle pan over a high heat
  • Add the halloumi into the pan and after 2-3 minutes flip over to bar mark the other side
  • Once the halloumi is done place on a dish and drizzle with maple syrup

For the dressing

  • Blend all of the ingredients for the dressing in a food processor and season with salt and pepper to taste

Time to serve

  • Mix the lentil pasta with the roasted vegetables and sun dried tomato dressing
  • Tip into a large serving dish and top with the halloumi a scattering of rocket and serve
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