It’s hot outside here in France, so we’re eating cold meals everyday because I can not be bothered to heat a pan or the oven. Therefor, I bring to you the very randomly assembled but somehow tasty lentil pasta salad.
You want to use small pasta, unlike I did. Otherwise, the salad seem overcrowded with pasta, and we don’t want that, do we? Go for some tiny penne (it’s like penne, but half the size, you know?).
For the dressing, I went for the usual, because why would you change something that works really well? Olive oil, salt, pepper, garlic powder and parsley of course. Enjoy !
Pasta and lentil salad
- 120 gr pasta
- 80 gr lentils
- 1 tomato
- 1 shallot
- Handful black olives
- 200 gr artichoke heart
- 1 tbsp olive oil
- 1 tsp garlic powder
- To taste Salt and pepper
- To taste Parsley
Cook the pasta and lentils according to the package description.
Dice the tomato, shallot and black olives.
Drain and rinse the artichoke.
Assemble everything into a bowl, along the olive oil, salt, pepper, garlic powder and parsley.
(Optional) Place the salad in the fridge for at least 30 minutes before eating.