This recipe makes a gluten free pasta salad using red lentil pasta which is pasta made from red lentil flour instead of wheat flour. This gluten free pasta salad is light, delicious and includes veg such as cucumbers, tomatoes and red onions. Enjoy this salad at lunch or dinner time as a side salad which can be served with any type of meat or meat substitute though it particularly goes well with chicken or fish.
Red lentil pasta is a good substitute for wheat pasta as it very high in protein and fibre. The protein will help to keep you full for longer and the and the fibre is excellent for gut health. The vegetables in this recipe will contribute to your 5 a day and provide you with a range of vitamins and minerals that are good for health.
Ingredients for Red Lentil Gluten Free Pasta Salad
- 140g red lentil pasta (dry weight)
- 100g cucumber
- 140g cherry tomatoes
- 1 small red onion
- 60g light mayonnaise
- 1 teaspoon dried chives
- salt (to taste)
- black pepper (to taste)
How to Make Red Lentil Gluten Free Pasta Salad
1. Fill a saucepan with water and bring to a boil. Add the pasta and boil for around 10 minutes or according to the instructions on the pasta’s label.
2. Drain the pasta using a colander and transfer to a cold bowl to cool. Leave the pasta to cool for 30 minutes then transfer to the fridge to completely cool.
3. Slice the cucumbers then cut each slice into quarters then halve the cherry tomatoes and slice the red onions. Transfer to the cooled pasta and stir with a large spoon.
4. Add the mayonnaise, chives, salt, black pepper and stir. Refrigerate for 20 minutes or until needed then serve.
Recipe Tips
- If you are following a gluten free diet then ensure the red lentil pasta is made from 100% red lentil flour. Check that the food label says ‘gluten free’ as there are some pastas that are labelled as red lentil pasta but also contain wheat.
- The salt content in the nutritional information is based on you not adding salt.
- If you follow a vegan diet, you can now purchase vegan mayonnaise.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 348kcal | 10.0g | 1.2g | 42.3g |
| Sugars | Fibre | Protein | Salt |
| 6.3g | 7.2g | 20.0g | 0.6g |
Storage
The salad must be stored in the fridge and can last for up to 2 days.
More salad recipes that may interest you
- Healthy Lemon Chicken Salad with Roasted Peppers
- Healthy Sweet Chilli Chicken Noodle Salad
- Simple Avocado Salad with Lemon Dressing
Healthy Quick Red Lentil Gluten Free Pasta Salad
Ingredients
- 140g red lentil pasta (dry weight)
- 100g cucumber
- 140g cherry tomatoes
- 1 small red onion
- 60g light mayonnaise
- 1 teaspoon dried chives
- Salt to taste
- Black pepper to taste
Instructions
- Fill a saucepan with water and bring to a boil. Add the pasta and boil for around 10 minutes or according to the instructions on the pasta’s label.
- Drain the pasta using a colander and transfer to a cold bowl to cool. Leave the pasta to cool for 30 minutes then transfer to the fridge to completely cool.
- Slice the cucumbers then cut each slice into quarters then halve the cherry tomatoes and slice the red onions. Transfer to the cooled pasta and stir with a large spoon.
- Add the mayonnaise, chives, salt, black pepper and stir. Refrigerate for 20 minutes or until needed then serve.
J.white
Nice salad