Vegan Pasta Confetti Salad Tasty Recipes

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Vegan Pasta Confetti Salad

"Pasta salad with lentils, red peppers, green olives, and green onions. It is dressed with an olive oil-red wine vinaigrette dressing. This is a good recipe to use for a main dish when you are serving vegetarian guests. It is actually okay for vegans too!"

Ingredients :

• 2 cups whole wheat rotini pasta
• 2 cups water
• 2/3 cup lentils, picked over and rinsed
• Dressing:
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon freshly ground black pepper
• 1 red bell pepper, finely chopped
• 1/2 cup sliced green olives with pimientos
• 6 green onions, sliced

Instructions :

Prep : 15M	Cook : 6M	Ready in : 35M

• Bring a large pot of lightly salted water to a boil. Cook rotini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Rinse with cool water and drain well.
• In the meantime, bring 2 cups water and lentils to a boil in a medium pot. Cover, reduce heat, and simmer until tender yet firm to the bite, 15 to 20 minutes. Remove lentils from the water using a slotted spoon.
• Whisk olive oil, vinegar, oregano, salt, mustard, and pepper together for the dressing while pasta and lentils are cooking.
• Mix the cooled pasta and lentils with red bell pepper, olives, and green onions. Whisk dressing again and pour over the salad. Mix gently with a large spoon.

Notes :

• Yellow or orange bell peppers will also work in this recipe.
• You can substitute dry mustard with 1 teaspoon crushed mustard seeds.

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