Red Lentil Rotini Pasta Vegetable Salad
Rotini means "twists." My preferred rotini is red lentil rotini pasta, which is in a screw-like shape. Very versatile—you can use a variety of vegetables, cheeses, or additional protein such as chicken or tofu.
- 1 box Red Lentil Rotini Pasta I used Barilla brand (gluten-free)
- 10 oz Roasted Brussels Sprouts
- 1 cups cherry tomatoes
- 1 cup Edamame Fresh or frozen
- 1 med-large Onion chopped
- 1-2 Tbsp extra-virgin olive oil
- 1 - 2 Tbsp Balsamic vinegar
- Salt and pepper to taste
- garlic powder to taste
- Cilantro Chopped, to taste. I am not a fan of cilantro, so I left it out of my salad.
Prepare the red lentil rotini pasta as directed on package.
In a large fry pan, roast Brussels sprouts, onion and edamame until well cooked and nicely brown.
In a large bowl, place drained red lentil rotini pasta. Add pan-roasted veggies to the cooked pasta.
Add cherry tomatoes and gently mix all ingredients.
Drizzle olive oil and Balsamic vinegar over the top along with seasonings of your choice.
Lightly toss and eat!
This recipe is easy to personalize with your own vegetable choices, sauces and extra proteins ... there are many options and modifications using this legume pasta as your base. The red lentil pasta on its own is 180 calories for 2 ounces, 1.5g fat, no saturated fats, no sodium, 28g carbs, 6g fiber, and 13g of protein. You can skinny down this recipe by eliminating the oil and adding more lemon juice. Replace the edamame with lightly steamed or roasted broccoli or cauliflower (or you could even use raw veggies!).
Nutritional Values: 1 Serving, as prepared - 385 Calories; 0 Cholesterol; 19g Fat; 63mg Sodium; 15.5g Carbs; 9g Fiber; 8g Sugar; and 14.3g Protein.