Easy lentil noodle salad with lemon-mustard dressing
Pasta salad always rocks – even in the van! And when combined with lentil noodles, the whole thing tells a completely different story than a “normal” pasta salad. Super easy to prepare and also ideal for on the go, as the salad stays fresh in a box in the refrigerator.
So, you can still eat the leftovers perfectly the next day or prepare it for the office. I already gave you a little homage to lentil noodles in my latest blog post. Noodles made from chickpeas, lentils, or green peas are real nutrient bombs compared to common pasta made from durum wheat semolina. Goodbye, “empty calories”! Bring on the vitamins!
- salad bowl
- 300 g lentil pasta or noodles made from chickpeas or green peas
- 3 l water boiling
- 1 pinch salt
- 200 g smoked tofu
- 2 tbsp rapeseed oil
- 1 bell pepper
- 1 big beef tomato
- 1 jar dried tomatoes in oil ca. 280 g
- 100 g kalamata olives
- 1 handful basil leaves
- some cumin, salt, pepper ground
- 4 tbsp olive oil cold-pressed
- 1/2 lemon juiced
- 1 tbsp sweet mustard
- 1 pinch salt
- some pepper
- Bring the pasta water to the boil, add salt, cook pasta for 5-8 minutes, depending on the instructions on the package, and drain. Put in the salad bowl.
Fry the tofu and cut other ingredients
- Meanwhile, heat the pan with rapeseed oil, cut the tofu into pieces, and fry in the pan. Season to taste with salt and pepper and a little cumin.
- Drain the pickled tomatoes and cut them into small pieces. Also chop the beefsteak tomatoes, the pepper, and the olives, chop the basil, and put everything together in the bowl.
- Mix all ingredients of the dressing together well. This works best in a small screw-top jar that you can close and shake well. Pour the dressing over the salad and enjoy it!
Alternatively, you can add some rocket salad and roast a few pine nuts. Then you give the whole thing an even more Mediterranean touch. Otherwise, you can easily vary the pasta salad by adding some fresh salad, chicory, pickled artichoke hearts, or roasted walnuts. Lentil noodles are a very versatile base for all possible variations – I like *this* one. Personally, I’m a big fan of processing things that are leftovers from the day before or that can get worse. Sometimes pomegranate seeds that are leftovers from my mango-buckwheat breakfast end up in the salad. Or I have some tahini and sesame seeds that I mix into the dressing.
In general, I also love nuts and seeds in almost all of my recipes. Regardless of whether they end up in breakfast, lunch, or dinner, they add that certain something to the food, just like fresh herbs and spices. Briefly roasted, they give your pasta salad a pleasant roasted aroma. Please make sure to buy regional organic goods if possible. Nuts and seeds provide you with important fatty acids. You should also pay attention to high-quality oil, but more about that soon in one of the following blog posts! So it pays off to stay tuned! 😉
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