Oh this last weekend was busy! Company, work, more company and a going away party for our former pastor and his family, as they are moving on to the next chapter in their lives: to be missionaries in Marseille, France. The party was held at our old church in Brighton, CO, and it made venturing back up there bittersweet. The church building looked amazing, and being there brought back a lot of memories. But seeing all of the people we used to go to church with, was worth the drive for sure. The dinner was a potluck, and I signed up to bring a salad. I was going to bring my go to kale salad, but as I got my kale out to make the salad 20 minutes before we had to leave, I noticed it was bad. And I had no other greens to make a full salad. Soooooo now what??? I looked in my pantry and found the perfect solution: I could make a pasta salad. But the only noodles I had that weren’t spaghetti noodles, were either red lentil noodles or black bean noodles from Trader Joe’s. I went with the red lentil noodles, and with a little creativity (and what some may call their kitchen sink) I through this bad boy together. I was very happy with the noodles, as they already had a slight peppery taste, perfect for a pasta salad. Yum!!
Cook the red lentil pasta according to the instructions on the package and rinse with cold water to cool. Do not over cook. Then, add chopped cucumbers, radishes, carrot peels, one can sliced black olives, and chopped fresh cilantro and parsley.
Mix up your salad dressing (olive oil, apple cider vinegar, agave nectar, lemon juice from one lemon and two garlic cloves, pressed). Add dressing to salad and toss to combine, making sure all of the noodles are covered with the dressing. Nothing worse than a dry noodle!
After you toss your salad with the dressing, add your last ingredient. Your secret ingredient….baby arugula. Bam!!! Arugula just adds another dimension to this salad. With the noodles having a slight peppery taste, the arugula compliments this salad well, and really adds to the flavor of the fresh herbs hiding in the background of this salad. And the pucker tartness from the vinegar and lemon juice in the dressing, mixed with the noodles and crunch from the cucumber, really made this salad refreshing and flavorful.
Red Lentil Pasta Salad- Gluten Free!
- 1 bag red lentil pasta from Trader Joe’s
- 1-4 ounce can sliced black olives
- 1 cucumber chopped
- 4 radishes sliced
- 2 large carrots peeled
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- 2 handfuls of baby arugula
- 1/4 cup apple cider vinegar
- 2 TBS olive oil
- Juice from 1 lemon
- 1 TBS agave nectar
- 2 garlic cloves, pressed
- Cook the red lentil noodles according to the package. Do not over cook. Drain and rinse with cold water to chill noodles. Put noodles in a large mixing bowl.
- Add olives, cucumber, radishes, carrots, chopped cilantro and parsley.
- Mix dressing ingredients in a mason jar, then toss with salad well to combine.
- Add arugula to salad and toss .
Until next time…
Have a fabulous day!