About the Recipe
This red lentil protein pasta packs a ton of protein and is a great summer side dish! With all the fresh veggies during the summer season, this pasta salad is refreshing and light, perfect for a cookout or summer night!
Ingredients
16 oz red lentil pasta
1/2 cup zucchini
1 cup Kale
1/2 cup chopped tomato
1/3 cup chopped red onion
1/2 cup chopped bell pepper
4 oz sliced mozzarella
1/4 cup basil pesto
1 lemon
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tsp garlic powder
salt and pepper to taste
Preparation
1. On the stove top, boil 1 box of protein pasta, we used red lentil fusilli
2. Chop vegetables while water boils and pasta cooks
3. Sautee zucchini and kale only, we recommend steaming for less use of oils
4. When pasta has cooked, strain and rinse under cold water to stop cooking process
5. In a small bowl, combine pesto, olive oil, red wine vinegar, garlic powder, and salt and pepper to form dressing. Mix well with fork.
6. In a large bowl, combine pasta and vegetables, fully mixing until well incorporated and vegetables evenly distributed.
7. Add sliced mozzarella and mix into salad.
8. Add dressing over pasta salad mixture and mix until evenly coated.
9. Store in refrigerator until ready to serve!