Super flavoursome crispy lentil pasta salad with a rose harissa dressing and crunch roasted almonds. High protein and packed with veggies.
Crispy Lentil Pasta Salad is not just your regular pasta salad, oh no! I wanted to make a pasta salad that wasn't packed with mayonnaise or cheese and this was my solution. It's crunchy, crispy, spicy and tangy - all the things you want in a salad (and for once, it's a salad without leaves!).
The first time I whipped up this salad, I was aiming to impress some discerning vegan pals at a potluck. Let’s just say, the crispy lentils were a game changer. They turned what could have been 'just another pasta salad' into the star of the show! And trust me, it's going to feel like an unnecessary step to fry up the onions for the dressing, but it's SO worth it!
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🍝 What makes this crispy lentil pasta salad special?
What sets this Crispy Lentil Pasta Salad apart is the delightful contrast between the velvety, richly dressed pasta and the satisfying crunch of the roasted lentils and almonds. It’s that unexpected crunch that really pops, giving this salad a unique edge over your garden-variety pasta salads.
Plus, the vibrant dressing packed with flavours like rose harissa and pomegranate molasses doesn’t just cling to the pasta; it dances around it, making every bite a little celebration. It works brilliantly with summer BBQs as a side dish, or as a winter warmer pasta salad!
🍛 Ingredients you'll need!
Here’s what you’ll need to bring this Crispy Lentil Pasta Salad to life. Don’t worry about writing all this down; the full recipe is at the bottom of the page in the recipe card.
- Cooked lentils (green or brown - I use canned)
- Olive oil
- Flaky sea salt
- Garlic powder
- Onion powder
- Onion
- Garlic cloves
- Ground cumin and coriander
- Rose harissa
- Tomato puree
- Pomegranate molasses
- Lemons
- Pasta (small variety like ditaloni or tubetti)
- Fresh vegetables like tomatoes, cucumber, and roasted red peppers
- Capers
- Fresh herbs like parsley and dill
- Roasted almonds
🔄 Substitutions and swaps
Got no rose harissa or can’t handle the heat? Here are a few swaps you can make:
- Swap rose harissa for mild chilli paste or even a spoonful of miso paste.
- No pomegranate molasses? A touch of sweet balsamic vinegar could work in a pinch.
- Any nuts will do if you don’t have almonds; walnuts or pecans could be a tasty twist.
🍛 How to make this crispy lentil pasta salad
Here’s a breakdown of how to put together your Crispy Lentil Pasta Salad:
Roast the Lentils: Give them a good toss with olive oil and salt, then get them crispy in the oven.
Make the Dressing: Fry up your onion, garlic and spices and blend them with the lemon juice and pomegranate molasses for that glossy finish.
Cook the Pasta: Boil it till it’s just right, then cool it down quick to keep it from overcooking.
Toss the Salad: Mix the pasta with fresh veggies, herbs, and that divine dressing, then sprinkle the crispy lentils over the top right before serving for maximum crunch.
🤷♀️ Crispy lentil pasta salad FAQs
A: Absolutely! Just keep the dressing and crispy lentils separate until you’re ready to serve.
A: Swap in your favourite gluten-free pasta for an easy GF version.
A: Yes, but make sure they hold their shape well when cooked to maintain that crucial crunch! Puy lentils work great!
I hope you're as excited as I am about diving into making this Crispy Lentil Pasta Salad. It’s a total showstopper at any table, especially if you’re looking to impress. Whip this up for your next gathering, or just treat yourself to a fab lunch!
Don’t forget to snap a pic and tag @allvegconsidered on social media. For more vegan recipes, check out my Kale and Butterbean Caesar Salad or my Edamame Crunch Salad.
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links.
Crispy Lentil Pasta Salad
Equipment
- Oven
- Baking Sheet
- Frying pan
- Whisk
- Large pot
- Large bowl
Ingredients
For the Crispy Lentils
- 265 g cooked lentils green or brown from a 400g can, drained and rinsed
- 2 teaspoon olive oil
- Pinch flaky sea salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
For the Dressing
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon coriander ground
- 2 tablespoon rose harissa
- 2 tablespoon tomato puree aka tomato paste
- 1 teaspoon flaky sea salt
- 1 tablespoon pomegranate molasses
- Juice of 2 lemons
For the Pasta Salad
- 200 g pasta choose a small variety like ditaloni or tubetti
- 3 tomatoes finely diced
- ½ a cucumber finely diced
- 2 roasted red peppers from a jar, finely diced
- 2 tablespoon capers roughly chopped
- 15 g parsley finely chopped
- 10 g dill finely chopped
- 50 g roasted almonds roughly chopped
Instructions
To Make the Lentils
- Preheat the oven to 170 °C.
- In a medium bowl toss together the lentils, olive oil and flaky sea salt. Spread out on a baking sheet and place in the oven to roast for 10 minutes. Remove from the oven, top with the garlic powder and onion powder, toss together then place back in the oven for a further 10 minutes or until crispy.265 g cooked lentils, 2 teaspoon olive oil, Pinch flaky sea salt, 1 teaspoon garlic powder, ½ teaspoon onion powder
- Remove from the oven and set aside.
To Make the Dressing
- Place a frying pan over medium heat and add the olive oil.1 tablespoon olive oil
- Once hot, fry the onion and garlic for a few minutes or until softened and lightly browned. Do not let the garlic burn.1 medium onion, 3 cloves garlic
- Add the cumin, coriander, rose harissa, tomato puree and flaky sea salt. Stir to combine and fry for a further 3-5 minutes, stirring often.1 teaspoon cumin, 1 teaspoon coriander ground, 2 tablespoon rose harissa, 2 tablespoon tomato puree, 1 teaspoon flaky sea salt
- Transfer to a medium bowl. Add the pomegranate molasses and lemon juice and whisk until smooth and glossy.1 tablespoon pomegranate molasses, Juice of 2 lemons
For the Pasta Salad
- Cook the pasta in salted water, according to package instructions. Drain and transfer to a bowl of cold water to stop it cooking. Place the pasta in a large bowl.200 g pasta
- Add the remaining pasta salad ingredients then toss together with the dressing.3 tomatoes, ½ a cucumber, 2 roasted red peppers, 2 tablespoon capers, 15 g parsley, 10 g dill, 50 g roasted almonds
- Finally, right before serving, top with the crispy lentils.
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