What’s Cooking in Gail’s Kitchen? The Chow Down: Organic Red Lentil Pasta Salad! Every once in awhile it’s a good idea to serve up gluten-free meals. This one, in particular, is packed with protein and fiber, plus non-GMO red lentils. You don’t need to have allergic restrictions to appreciate its natural goodness. The texture is firm while providing an amazing taste sensation. Eat it cold or warmed up a bit. You decide. Either way, the health benefits will have you patting yourself on the back for making such a healthy choice.
ORGANIC RED LENTIL PASTA SALAD
8 ounces organic red lentil pasta
1 cup broccoli florets
1 cup cauliflower florets
1/3 cup red onions, sliced
1 tablespoon pimento, diced
1/3 cup Kalamata olives, pitted
1/4 cup garlic wine vinegar
1/4 cup olive oil
1 tablespoon dry Italian dressing and seasoning mix
1 tablespoon Dijon mustard
1 tablespoon natural honey
Sea salt and pepper, to taste
Cook red lentil pasta 8-10 minutes, according to package directions. Water will turn cloudy and foam up, so be sure to use enough water. Remove from heat. Drain, rinse, and set aside. To make dressing, combine garlic wine vinegar, olive oil, Italian seasoning mix, Dijon mustard, and natural honey. Whisk together until nicely blended. Fill a large bowl with pasta, broccoli florets, cauliflower florets, red onion slices, diced pimento, and Kalamata olives. Pour dressing over all. Toss gently to coat ingredients. Serve cold.