Delicious High-Protein Grilled Summer Pasta Salad made with budget-friendly, protein- & fiber-packed pulses from
@usapulses . This recipe is fresh, flavorful, and perfect for a spring lunch or dinner. Save this post for the full recipe below! 💚
Ingredients
16 oz. dry red lentil pasta
1 medium zucchini, sliced into long spears
1 medium yellow squash, sliced into long spears
1 Tbsp extra virgin olive oil
½ tsp garlic powder,
1/2 tsp sea salt,
1/2 tsp ground black pepper
2 cups fresh or frozen corn (defrost if frozen)
1/2 of a small red onion, diced (about 1 cup)
10 oz. grape or cherry tomatoes, sliced in half
1/3 cup fresh mint, sliced
Dressing
3 fresh garlic cloves, minced
1/2 cup extra virgin olive oil
3 Tbsp red wine vinegar
2 Tbsp fresh lemon juice, from 1 small lemon
½ tsp ground black pepper
½ tsp sea salt
Directions
Cook pasta to al dente according to package instructions. Once cooked, drain and rinse with cold water.
Drizzle the zucchini and squash with olive oil and toss with garlic powder, sea salt, and pepper. Preheat the grill or grill pan to medium-high heat.
Place the zucchini & squash on the heated grill and cook until tender, but not mushy, about 2 minutes on each side. Remove from the grill and set aside to cool. Once cool, slice into bite-sized pieces.
To make the dressing: In a small mixing bowl or jar, add the garlic, olive oil, vinegar, lemon juice, black pepper, and salt and whisk to combine.
In a large bowl, combine the pasta, zucchini, squash, corn, onion, tomatoes, mint, and dressing, and toss well to combine. Top with fresh parsley and enjoy!
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