Red Lentil Salad

Name: Red Lentil Salad
Ingredients: 1/2 pound whole wheat penne; 1 cup drained cooked red lentils; 8 ounces tuna packed in oil, drained and crumbled; 2 carrots; 10 cherry tomatoes, quartered; 1 rib of celery, diced; 1/2 cup Filippo Berio extra virgin olive oil; 1 small bunch parsley, chopped; 2 tablespoons capers in salt, rinsed well; Salt and pepper to taste; Ingredients

Lentils are as tasty cool as they are warm, and are therefore a perfect bet in a pasta salad. In this case with tuna, and they’re red, which adds a pretty color contrast to the dish.

Serves 4 to 6

Ingredients

1/2 pound whole wheat penne
1 cup drained cooked red lentils
8 ounces tuna packed in oil, drained and crumbled
2 carrots
10 cherry tomatoes, quartered
1 rib of celery, diced
1/2 cup Filippo Berio extra virgin olive oil
1 small bunch parsley, chopped
2 tablespoons capers in salt, rinsed well
Salt and pepper to taste
Ingredients

Directions

Peel the carrots and boil them until soft; let them cool and dice them.
In the meantime bring pasta water to a boil, salt it and cook the pasta until it is al dente. Drain and transfer it to a bowl, and combine it with the remaining ingredients, seasoning it to taste with the salt and pepper.
Chill the pasta salad for a half hour in the fridge and it's ready, though it will improve if chilled for a few hours more.

This recipe was featured on Season 24 - Episode 2405.