Summer is winding down, but the heat is still in full effect in Nashville and it is downright stifling. I’ve told y’all about my aversion to warm foods during the warm months, and it’s still reigning true.
This past weekend I had the house to my self (#blessed) and after an intense workout (still trying to get back on track post-NYC trip), I wanted something that was light but filling.
Lauryn Evarts from The Skinny Confidential majorly got me turned on to red lentil pastared lentil pasta. I LOVE pasta and usually try to stick to a zucchini or carrot spiral situation, but sometimes I just NEED that carb-y goodness and red lentil and black bean pasta has been the answer to my prayers.
So, Friday I combined my love of pasta and my disdain for warm food and made the perfect, light, chilled red lentil pasta salad.
What You’ll Need:
1/2 cup cucumber
2 oz. of red lentil pasta
1/8 cup red onion
1/8 cup red bell pepper
1/4 cup black olives
2 tbsp. Tessemae’s Lemon Garlic and Marinade
2 tbsp. feta cheese (optional)
Basil to taste (optional)
What You’ll Do:
1. Cook the pasta per box’s instructions then drain with cool water and let sit for 10 – 15 minutes to let reach room temperature.
2. While pasta is cooling, dice up cucumber, onions, peppers, and olives.
3. Combine all vegetables with pasta and mix in the dressing.
4. If you desire, add in feta cheese and top with basil and an additional squeeze of lemon. Set in fridge to continue to chill for an additional 15 minutes.
What You’ll Need to Know:
This dinner was delicious. If you can’t tell, my tastebuds really love spice and citrus and the lemon makes my tastebuds sing! The pasta was for sure filling enough on its own, but because I had just worked out I wanted to make sure that I had a good protein with it, so I had a chicken kale patty on the side. This is really easy to make in advanced and would be the ideal dish to serve up at a Labor Day cookout.