Servings: 2 Prep time: 30 min Cooking time: 10 min
Ingredients
6 ozs Lentil Pasta
2 Tomato (medium sized; cut into 1/8ths or chopped)
2/3 cup Red Bell Pepper (chopped)
1/4 cup Pitted Kalamata Olives (sliced in half)
3 tbsps Extra Virgin Olive Oil
2 tbsps Red Wine Vinegar
2 cloves Garlic (minced or pressed)
1 tsp Dijon Mustard
1/2 tsp Oregano
1 tsp Black Pepper
1/2 cup Basil Leaves (slivered)
1/4 cup Feta Cheese (omit to make vegan)
Directions
Bring a medium saucepan of water to a boil and cook lentil penne pasta according to package directions or until al dente. Drain and set aside to cool.
While the pasta is cooking, combine the extra virgin olive oil, vinegar, garlic, oregano, Dijon mustard, and black pepper in a small mason jar or any container with a lid and shake well.
Add the tomatoes, roasted bell peppers, capers and kalamata olives to a medium bowl and pour the dressing over the vegetables and let sit for 15 minutes for flavors to combine.
Add to the pasta and basil slivers to the veggie blend and fold. Season with more black pepper to taste and garnish with crumbled feta cheese. Add more olive oil if the pasta seems dry. Serve and enjoy.
Notes:
No Lentil Pasta: Use chickpea pasta or another high protein pasta.
Make Vegan: Omit the feta cheese or substitute with vegan feta cheese alternative.
