Prep Time:
20
Cook Time:
10
Total Time:
20
This Lentil Bruschetta Pasta Salad combines cooked High Plains Lentils with pasta, tomatoes, balsamic, basil, lemon, and feta. It is fresh, filling, and great for picnics, potlucks, or an easy make-ahead lunch.
Ingredients:
8 ounces small or medium pasta, such as rotini or fusilli
2 1/2 cups cooked High Plains Lentils, cooled
1 1/2 cups chopped tomatoes
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1/4 cup fresh basil, torn or chopped
Fresh lemon juice, to taste
Salt and black pepper, to taste
1/2 cup crumbled feta cheese, plus more to taste
How-To:
Cook pasta according to package directions.
Drain and let cool, rinsing with cold water if needed.
In a large bowl, combine cooked lentils, chopped tomatoes, olive oil, balsamic vinegar, basil, lemon juice, salt, and black pepper.
Add the cooled pasta and toss until combined.
Fold in feta cheese.
Taste and adjust with more lemon juice, basil, feta, salt, or pepper as needed.
Chill until ready to serve, or serve at room temperature.
