This lentil pasta salad is packed with protein, loaded with colorful veggies, and a lovely Mediterranean vibe going on thanks to a creamy lemon-tahini dressing. Super simple to throw together and great for meal prep which makes it perfect for grab-and-go lunches.
Quick overview
✅ Packed with protein & veggies
✅ Simple lemon-tahini dressing (no mayo!)
✅ Meal-prep friendly and even better the next day
✅ Easily made vegan and gluten-free
I love pasta any time of year, but in summer we often swap the steaming bowls for homemade pasta salads. While traditional pasta salads usually come with some kind of yogurt dressing (like my No-Mayo Pasta Salad), this one's tossed in a lemon-tahini dressing that fits perfectly with the lentils and feta.
For more pasta recipes check out my Green Sauce Pasta, Lemon Caper Pasta or Coconut Milk Pasta.
Ingredients & substitution notes
- Pasta: Pretty much any pasta that holds its shape works here. Think penne, fusilli, farfalle, gemelli, rigatoni (basically bigger penne), shells, or even elbow macaroni. If you're gluten-free, grab your favorite GF pasta or go for red lentil pasta or pea pasta for an extra portion of plant-based protein.
- Lentils: I used canned brown lentils because I'm all about saving time, but you could totally cook them from scratch if you want. If so, I'd go for brown or French green lentils (also called puy lentils).
- Cherry tomatoes: Juicy and sweet, they balance the salty feta and earthy lentils.
- Yellow bell pepper: Adds sweetness and crunch. Orange or red bell peppers are great too. Green peppers are fine, just not as sweet.
- Black olives: Pitted ones (always).
- Cucumber: Peel if you like, or leave it on for more crunch.
- Red onion: Adds bite, but scallions give a milder flavor. Or leave it out if onions aren't your thing.
- Feta cheese: Creamy, salty, and balances the lentils perfectly. Use vegan feta to keep it plant-based.
- Dressing: A lemon-tahini vinaigrette made with lemon juice, olive oil, tahini, maple syrup, water, and salt. I'd recommend using the best quality extra virgin olive oil you can get. No tahini? Use almond butter or omit.
- Fresh parsley: Fresh herbs makes such a difference! You could use fresh basil instead.
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Put all the needed ingredients into a large salad bowl.
Step 2: Whisk together the dressing in a glas jug or container. Then pour over the salad.
Pro tip
Cook the pasta al dente and rinse under cold water after cooking. I know some people say never rinse pasta, but trust me here. It stops the cooking process, keeps the pasta from clumping, and works especially well for cold pasta salads like this.
Variation ideas
- Switch up the dressing- Try my Lemon Yogurt Dressing instead, if you want something creamier.
- Change the veggies- Roasted zucchini or eggplant, fresh spinach, or arugula would be lovely.
- Make it gluten-free- Use your favorite GF pasta.
- Herby twist- Add basil, dill, mint, or cilantro for a different vibe.
- Extra protein- Throw in chickpeas, white beans, or some Tofu Ground Beef.
- Nutty crunch- Sprinkle toasted pine nuts, sunflower seeds, or pumpkin seeds on top.
Pairing ideas
This lentil pasta salad can definitely hold its own as a main dish, but it also pairs well with:
Storage & meal-prep
- To store: Store in an airtight container in the fridge for up to 4 days. If it dries out a bit, just add a drizzle of olive oil before serving.
- Meal prep: If you can, keep the dressing in a separate jar and mix it in just before serving- it keeps the veggies crisp and fresh instead of soggy.
FAQs
Yes, you could swap it out for more of a traditional pasta salad dressing like my Lemon Yogurt Dressing.
Yes, super easily! Just use your favorite gluten-free pasta and swap the feta for a vegan version- or leave it out if you prefer. Everything else in the recipe is naturally vegan and dairy-free.
Related recipes
Looking for more salad recipes? Try these:
📖 Recipe
Lentil Pasta Salad
Equipment
- 1 large pot, cutting board + knife
- 1 colander
Ingredients
- 9 ounces (250 g) pasta of choice (I used fusilli) *see notes
- 1 can (15oz) (425 g) brown lentils *drained & rinsed, see notes
- 1 yellow bell pepper
- 1 ½ cup (240 g) cherry tomatoes *halved
- ⅓ cup (50 g) black olives
- ½ a large cucumber *quartered and sliced into half-moons, peeled or unpeeled
- ¼ cup (30 g) red onion *finely chopped
- 1 cup (120 g) crumbled feta
- 1 teaspoon salt
- 1 handful of fresh parsley *finely chopped, see notes
Lemon Vinaigrette
- juice of 1 lemon
- 3 tablespoon high quality extra virgin olive oil
- 1 tablespoon tahini *see notes
- 1 tablespoon maple syrup
- water
- 1 teaspoon salt
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.9 ounces pasta of choice (I used fusilli)
- Make the dressing- whisk lemon juice, olive oil, tahini, maple syrup, water, and salt until smooth. Add water 1 tablespoon at a time until desired consistency. Add a bit more for a thinner dressing, add less to keep it creamier. I like to use warm water because it helps the tahini to dissolve.juice of 1 lemon, 3 tablespoon high quality extra virgin olive oil, 1 tablespoon tahini, 1 tablespoon maple syrup, water, 1 teaspoon salt
- Prep veggies- wash and chop all the veggies, feta and and herbs. Add the salt (omit for a lower salt version- I salted both the salad and the dressing).1 yellow bell pepper, 1 ½ cup cherry tomatoes , ⅓ cup black olives , ½ a large cucumber , ¼ cup red onion , 1 cup crumbled feta , 1 handful of fresh parsley, 1 teaspoon salt
- Assemble- Toss pasta, lentils, veggies, feta, and dressing in a large bowl.1 can (15oz) brown lentils
Video
Notes
- Type of pasta: Pretty much any pasta that holds its shape works here. Think penne, fusilli, farfalle, gemelli, rigatoni, shells, or even elbow macaroni. If you're gluten-free, grab your favorite GF pasta.
- Amount of pasta: We eat a lot of pasta in this house, so it's always tricky to say how much you'll need. I find 9 ounces is just about right, but feel free to add a bit more if your crew loves bigger portions.
- Type of lentils: I used canned brown lentils because I'm all about saving time, but you could totally cook them from scratch if you want. If so, I'd go for brown or French green lentils (puy lentils).
- No tahini? Use almond butter or omit. Or try my Lemon Yogurt Dressing instead for a yogurt based one.
- Vegan: Use vegan feta- all the other ingredients are naturally vegan.
- Don't skip the fresh herbs- they really lift the salad. Parsley, basil, cilantro or mint all work, but I wouldn't swap them for dried herbs here.
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