Mediterranean Protein Pasta Salad |
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Credit: Derek Sarno
250 | g | red lentil pasta | ||
350 | g | roasted red peppers, drained and diced | ||
1 | can | chickpeas, drained | ||
1 | can | kidney beans, drained | ||
2 | large | tomatoes, diced | ||
1 | cucumber, diced | |||
1 | cup | olives, pitted | ||
½ | red onion, diced | |||
1 | tablespoon | capers | ||
2 | tablespoons | pine nuts | ||
handful | fresh basil leaves, roughly chopped | |||
handful | parsley leaves, roughly chopped | |||
3 | cloves | garlic, diced | ||
2 | tablespoons | red wine vinegar | ||
1 | teaspoon | pepper | ||
1 | tablespoon | olive oil | ||
salt |
In a saucepan, boil the red lentil pasta until al dente. Drain and rinse with cold water.
In a heated pan, add olive oil and sauté red onion and pine nuts (~2 mins).
Toss in the tomatoes to sauté for 1 min until the red onion becomes translucent and pine nuts starts to brown. Remove from heat.
In a mixing bowl, gently combine the cooked pasta, onion mixture and everything together. Serve warm.