Red Lentil- Greek Pasta Salad

Ingredients

• 125 glentil fusilli
• 18–20cherry tomatoes
• 2cucumbers
• 1 mediumyellow or red bell pepper
• 1 smallred onion
• 1 handfulKalamata olives
• 6–7basil leaves
• 1 handfulfresh parsley
• 50 gfeta

Instructions

1. 1

   Cook the pasta

   Boil the lentil fusilli according to the instructions on its packet.

2. 2

   Prepare the vegetables

   Prepare the vegetables and the other ingredients.

3. 3

   Build the salad

   Gradually add all the ingredients to a salad bowl, then pour the dressing over them.

4. 4

   Add the garnish

   Garnish with basil, parsley and feta.

What is Greek pasta salad?

Greek pasta salad takes inspiration from the familiar combination of tomatoes, cucumber, olives, onion and feta. This version uses lentil fusilli in place of conventional wheat pasta, with fresh herbs to finish.

The ingredients bring a mix of juicy, crisp, briny and creamy textures. Cut the vegetables into pieces that are easy to pick up alongside the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 192 calories, 9g protein, 28g carbs, 5g fat.

The lentil pasta provides most of the carbohydrates and some of the protein; feta adds protein and fat, while the olives contribute additional fat. For a more substantial balanced plate, serve a portion with extra vegetables or a simple side salad.

Choosing the ingredients

Lentil fusilli: use the packet directions as your guide, since cooking times vary between brands. The twists are useful for catching bits of vegetable and dressing.

Olives and feta: Kalamata olives add a savoury, briny note, while feta brings a salty, crumbly finish. Taste before adding any extra seasoning.

Getting the pasta right

Rinse the pasta only if the packet recommends it or you want to cool it quickly for a cold salad. Otherwise, drain it well and let excess steam escape so it does not water down the bowl.

Check a piece near the end of the packet's suggested cooking time. It should be tender but still hold its shape when mixed with the vegetables.

Preparing the vegetables

Even pieces: cut the cucumber and pepper into similar-sized chunks so they are easy to eat with the fusilli. Halve the cherry tomatoes if they are large.

Red onion: slice it finely to spread its sharper flavour through the salad. If you prefer a milder taste, soak the slices briefly in cold water and drain them before adding.

Mixing and dressing

Add the ingredients gradually and toss gently, especially after adding the feta, so it stays in pieces rather than disappearing into the salad.

The method mentions dressing, but no dressing is included in the supplied ingredient list. Add the dressing you intend to use just before serving, and toss again to coat.

Serving the salad

Finish with basil, parsley and crumbled feta for fresh herbal flavour and a creamy, salty contrast. Serve it as a light main or alongside grilled vegetables, fish or chicken.

The salad can be served straight away or chilled briefly. If it has been refrigerated, stir it before serving so the dressing and any juices are redistributed.

Recipe notes & tips

• Check the pasta early, as lentil pasta can soften quickly.
• Drain the pasta thoroughly before adding it to the salad.
• Cut the vegetables into bite-sized pieces for easier mixing and serving.
• Add the feta last and toss gently to keep some larger crumbles.
• Dress the salad shortly before serving to keep the vegetables crisp.

Variations

• Add chickpeas: fold in drained chickpeas for a heartier salad.
• Use mint: swap some of the parsley for fresh mint for a different herbal note.
• Try another pepper: use whichever colour of bell pepper you have on hand.
• Add leafy greens: toss in a handful of spinach just before serving.
• Make it dairy-free: leave out the feta or use a suitable plant-based alternative.

Common mistakes to avoid

• Overcooking the pasta: it can break up when tossed; check it before the packet's maximum time.
• Leaving pasta wet: excess water dilutes the dressing; drain it well before mixing.
• Cutting large vegetable chunks: they can be awkward with the fusilli; aim for bite-sized pieces.
• Mixing too vigorously: the feta can crumble away; fold it in gently near the end.
• Adding dressing too early: the vegetables can lose their crispness; dress close to serving time.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. Stir before serving; this salad is best eaten cold rather than reheated.

Frequently asked questions