Mediterranean Protein Pasta Salad



SERVES 6PREP 15mCOOK 15m

Credit: Derek Sarno

250g

red lentil pasta

350g

roasted red peppers, drained and diced

1can

chickpeas, drained

1can

kidney beans, drained

2large

tomatoes, diced

1

cucumber, diced

1cup

olives, pitted

½

red onion, diced

1tablespoon

capers

2tablespoons

pine nuts

handful

fresh basil leaves, roughly chopped

handful

parsley leaves, roughly chopped

3cloves

garlic, diced

2tablespoons

red wine vinegar

1teaspoon

pepper

1tablespoon

olive oil

salt

  1. In a saucepan, boil the red lentil pasta until al dente. Drain and rinse with cold water.

  2. In a heated pan, add olive oil and sauté red onion and pine nuts (~2 mins).

  3. Toss in the tomatoes to sauté for 1 min until the red onion becomes translucent and pine nuts starts to brown. Remove from heat.

  4. In a mixing bowl, gently combine the cooked pasta, onion mixture and everything together. Serve warm.