Recipes

Categories
More >

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

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

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 is featured on show 2405 - Eat Legumes.

Comments

  1. Ouida's avatar

    Ouida

    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!!!!!

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!