Italian Vegan Protein Pasta Salad Recipe

Italian Vegan Protein Pasta Salad

Enjoy a delicious boost of protein by using lentil pasta in this vegan Italian dish.

Serves: 6Prep: 20 minutesCook: 8 minutesTotal: 28 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 6 tbsp. red wine vinegar
  • 2 tbsp. nutritional yeast
  • 2 tsp. Dijon mustard
  • 1 tsp. minced garlic
  • 2 tsp. dried oregano
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 6 tbsp. olive oil
  • 1⁄2 cup red onion, thinly sliced
  • 8 oz. red lentil pasta
  • 1 can (15 oz.) cannellini beans, drained and rinsed
  • 1 can (6 oz.) large black olives, sliced
  • 1 cup Grape tomatoes, sliced
  • 1⁄2 cup pepperoncini, sliced
  • 4 cups baby arugula

Directions

  • In a blender or small food processor, combine red wine vinegar, nutritional yeast, mustard, garlic, oregano, salt and pepper, and blend to combine. Slowly pour in olive oil, blending until well combined.
  • Pour into a large mixing bowl and add onion. Allow to sit while preparing the rest of the salad.
  • Cook pasta according to package. Drain and rinse with cold water.
  • Add pasta, beans, olives, tomatoes, pepperoncini and arugula to the mixing bowl. Toss to combine and adjust seasoning to taste.
  • Refrigerate leftovers.

Serves: 6

Ingredients

  • 6 tbsp. red wine vinegar
  • 2 tbsp. nutritional yeast
  • 2 tsp. Dijon mustard
  • 1 tsp. minced garlic
  • 2 tsp. dried oregano
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 6 tbsp. olive oil
  • 1⁄2 cup red onion, thinly sliced
  • 8 oz. red lentil pasta
  • 1 can (15 oz.) cannellini beans, drained and rinsed
  • 1 can (6 oz.) large black olives, sliced
  • 1 cup Grape tomatoes, sliced
  • 1⁄2 cup pepperoncini, sliced
  • 4 cups baby arugula

Directions

  • In a blender or small food processor, combine red wine vinegar, nutritional yeast, mustard, garlic, oregano, salt and pepper, and blend to combine. Slowly pour in olive oil, blending until well combined.
  • Pour into a large mixing bowl and add onion. Allow to sit while preparing the rest of the salad.
  • Cook pasta according to package. Drain and rinse with cold water.
  • Add pasta, beans, olives, tomatoes, pepperoncini and arugula to the mixing bowl. Toss to combine and adjust seasoning to taste.
  • Refrigerate leftovers.
Nutrition Information
Amount per serving
Calories370
Total Fat18g
Saturated Fat2.5g
Cholesterol0mg
Sodium710mg
Total Carbohydrate40g
Dietary Fiber7g
Sugars2g
Protein16g