Credit: IriGri/ Shutterstock

Gluten Free Vegan Lentil Pasta Salad Perfect for Meal Prep

by | May 14, 2019

Looking for a delicious, easy to make vegan lentil pasta salad recipe? We’ve got this sorted for you.

Let’s be honest, no one has time to prepare lunch every morning before work. That is unless you consider a quick sandwich or a messy “throw everything in” 5-minute salad. Save the time you would spend in the morning preparing your lunch by meal prepping your lunches ahead of time, and instead catch up on some vegan news! Meal prep your lunches to take to work on Sunday night to save yourself money, time, and stress on the weekdays.

This recipe is gluten-free, full of protein, and can be customizable to include your favorite in-season veggies if you so desire (I like changing it up by adding in steamed broccoli, green beans, and a variety of nuts depending on my mood). Once your lentil pasta is boiled and chilled, all you have to do is rinse your canned veggies and mix into the salad before it’s ready to be stored in the fridge. It’s so easy to make both the dressing and the salad – there are only 3 steps! What are you waiting for? Here’s how you can make a delicious, gluten-free vegan lentil pasta salad.

vegan lentil pasta salad
Gluten-Free Lentil Pasta
Credit: julpho/ Shutterstock

You might also like:

Gluten Free Vegan Lentil Pasta Salad

(Serves 4)

For the Dressing

Ingredients:

  • 1/4 cup roasted garlic hummus
  • 2 tbsp lemon juice
  • 2 tsp extra virgin olive oil
  • salt and pepper to taste
  • 6-8 sprigs of fresh cilantro, chopped
  • 1-2 tsp of water if needed to achieve desired consistency

Hummus
Credit: Tohma/ Pixabay

Instructions:

  1. Combine all ingredients in a blender to make a DIY garlic lemon dressing packed with protein. If needed, add water 1 teaspoon at a time to make the dressing thinner if that’s what you prefer. Store in the fridge to use throughout the week.

For the Salad

Ingredients:

  • 3 cups prepared lentil pasta, chilled (Double check that your lentil pasta is completely GF!)
  • 3 cups arugula, rinsed
  • 1/2 cup canned corn, rinsed
  • 1/2 cup canned peas, rinsed
  • 1/4 cup shredded carrots
  • 4 lemon wedges (to store in each serving of salad)

Instructions:

  1. In a large bowl, combine all salad ingredients and mix together. Separate into 4 containers to eat throughout the week (or enjoy at the family dinner table!)
  2. In a reusable condiment cup, add in the homemade dressing (or your favorite vegan dressing from the store, Annie’s Naturals has a good selection available), and a lemon wedge to store inside your reusable container. Eat throughout the week with a gluten-free bread roll and a small fruit salad. Enjoy!

Did you like this vegan lentil pasta salad recipe? Comment below.

Get Raise Vegan Magazine for $29.40 for Six Months!
GET MY ISSUES
Gabriella Anaya

News Editor | Limoges, France | [email protected]

laptop

Comments

Leave a Comment