---
comments: true
tags:
  - mediterranean
---
# :green_salad: Mediterranean Pasta Salad

![Mediterranean Pasta Salad](../assets/images/mediterranean-pasta-salad.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 3 minutes |

## :salt: Ingredients

- :spaghetti: 0.5 lb red lentil pasta
- :olive: 1 Tbsp olive oil
- :onion: 0.5 red onion
- :chestnut: 2 Tbsp pine nuts
- :tomato: 2 tomatoes
- :bell_pepper: 1 jar roasted red peppers
- :cucumber: 1 cucumber
- :olive: 1 cup pitted olives
- :sponge: 1 Tbsp capers
- :canned_food: 1 can kidney beans
- :herb: 1 handful basil
- :herb: 1 handful parsley
- :wine_glass: 2 Tbsp red wine vinegar
- :salt: 1 tsp pepper
- :garlic: 3 cloves garlic

## :cooking: Cookware

- 1 sauté pan
- 1 mixing bowl

## :pencil: Instructions

### Step 1

Cook red lentil pasta according to directions. Drain and rinse with cold water.

### Step 2

Heat sauté pan on medium-high heat. Add olive oil, diced red onion, and pine nuts; sauté for 2 minutes.

### Step 3

Chop tomatoes into medium-large pieces, then add to sauté pan and cook for 1 minute, or until onions are translucent
and pine nuts begin to brown.

### Step 4

Remove from heat. In a large mixing bowl, add cooked pasta, sautéed mixture, roasted red peppers, diced cucumber,
pitted olives, capers, kidney beans, basil, parsley, red wine vinegar, pepper, and garlic; gently toss to mix well.

!!! tip "Options"

    Can add pesto, tempeh, tofu, spinach, green onion, or any other vegetable that can be eaten raw.