Red Lentil Salad

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


  • 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


  1. Peel the carrots and boil them until soft; let them cool and dice them.
  2. 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.
  3. 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.

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Omit the tuna & this is a vegetarian’s dream come true! Everything was from my garden. Yes, you can grow celery in the back yard!!!!!


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