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Fresh Lentil Pasta Salad in a white bowl on a pink plate with a striped tea towel underneath

Fresh Lentil Pasta Salad

A light and flavorful red lentil pasta salad that will help you get the vitamins, iron and fiber you need. Broccoli, tomatoes, cucumbers, and crumbled bacon are added to the lentil pasta with a delicious homemade dressing. This is the perfect lunch meal.
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Prep Time 30 minutes
Fridge Time 1 hour
Total Time 1 hour 30 minutes
Course: lunch, Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 strips bacon, cooked, drained, cooled, crumbled
  • 1 8.8 oz box red lentil pasta
  • 1 C fresh broccoli, chopped
  • 1 C cucumbers, peeled, sliced & chopped
  • 2-3 Roma tomatoes, or small tomatoes of choice
Dressing
  • 2/3  C light olive oil I actually use half-way between ½ & ⅔ C but that is hard to measure
  • 1/3 C rice wine vinegar
  • 2 TBSP sugar
  • 1 1/4 tsp sea salt
  • 1/2 tsp black pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp oregano
  • 1/8 tsp cumin
  • dash red pepper flakes

Equipment

  • 1 electric frying pan, for cooking bacon
  • 1 large bowl for mixing
  • 1 cutting board
  • knives, spoons, measuring cups, measuring spoons

Method
 

  1. Cook bacon strips in a electric skillet or however you choose. Let drain and cool. Then crumble and set aside.
  2. While bacon is cooking, cook lentil pasta according to the directions ( I sometimes need to cook it an extra minute or two to my liking-lentil pasta is a firmer pasta, but I still often need an extra minute).
    Rinse pasta under cool water to stop the cooking process and allow the pasta to cool before adding the other ingredients and dressing.
  3. Chop broccoli, cucumbers, and tomatoes. Set aside.
  4. Make the homemade dressing in a mason jar by pouring all ingredients in and shaking very well.
  5. When bacon, pasta, and veggies are all ready, mix them in a large bowl. Pour dressing over as needed (you might not need all the dressing). I would just start with about half and then mix and taste to your preference. The veggies and pasta will continue to absorb some of the dressing as they sit in the fridge.
  6. Let flavors meld in the fridge for one hour. Serve cold.

Notes

If you don't think you will consume all of this pasta salad in a day or two, then I would not add the bacon until right before you are eating.  That way it will still be crispy in your salad.
Also, sometimes, I just like to make up a half box of the pasta and make this salad.  It is easy to make how much you want and just add the desired amount of dressing and save the rest for another use.