Greek Lentil Pasta Salad

Greek-Style Dressing

  • 1/3 cup tahini
  • 2 tablespoons red wine vinegar
  • juice from 1/2 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dried basil
  • salt and pepper, to taste
  • water, to thin out

Pasta Salad

  • 8 oz dry pasta
  • 1/2 cup dry green lentils
  • 2 cups vegetable broth
  • 1 bay leaf

Salad Ingredients

  • 1/2 cup chopped cucumber, seeds scooped out
  • 1/2 cup chopped tomato, seeds removed
  • 2 tablespoons thinly-sliced red onion
  • 1 roasted red bell pepper, chopped
  • 1/2 can artichoke hearts, chopped
  • 1/4 cup kalamata olives, seeded and chopped
  • 1 tablespoon dill

Instructions

  1. Cook pasta until al dente according to package instructions. Drain and rinse with cold water to stop cooking. Set aside.
  2. Boil lentils in veggie broth with bay leaf until tender, about 20 minutes. Drain and rinse with cold water to stop cooking. Discard bay leaf. Set aside.
  3. Combine all ingredients for dressing. Whisk in extra water, 1-2 tablespoons at a time, until creamy consistency is achieved.
  4. Combine pasta, lentils and prepared veggies. Toss with desired amount of dressing (you may have leftover dressing).