![['Close-up view of a vibrant red lentil pasta salad featuring zucchini, cherry tomatoes, and olives.', 'Side view of a colorful red lentil pasta salad with fresh vegetables and creamy dressing.', 'Detailed image of juicy red lentil pasta salad with ingredients like pickled peppers and chickpeas.', 'Close-up shot of red lentil penne pasta salad garnished with herbs and a creamy dressing.']](https://simpleflavoria.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__9575fe0e-6b58-4565-a7f5-3c92b88ac166_0.webp)
Red Lentil Pasta Salad
A vibrant and nutritious pasta salad featuring red lentil pasta, fresh vegetables, and a creamy Greek dressing, perfect for a light lunch or side dish.
Ingredients
Pasta
- 8 oz red lentil penne (or rotini pasta)
- 2 medium medium zucchini (about 1 lb)
- 1 pint cherry tomatoes
- 12 oz jar of pickled roasted red peppers (drained)
- ⅔ cup pitted kalamata olives (halved (3 oz))
- 2 mini mini cucumbers
- 15 oz can of chickpeas (rinsed and drained)
- 2 oz thinly sliced red onions
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- to taste salt and pepper
- about ⅔ cup Creamy Greek Dressing
chopped fresh basil or parsley
Instructions
- Preheat oven to 210°F. Toss zucchini with 1 tbsp olive oil and oregano, season, and bake for 20-25 minutes. Cool.
- Soak red onions in cold water for at least 15 minutes, then drain.
- Cook pasta according to package, drain, rinse with cold water, and cool.
- Chop cherry tomatoes, olives, cucumbers, red peppers. Combine all ingredients in a large bowl.
- Add dressing, toss, garnish with herbs, and serve immediately or chill.
Notes
For best flavor, let the salad chill for at least 30 minutes before serving.