Red lentil pasta salad with roasted vegetables {grain-free}

Made using red lentil pasta, this hearty pasta salad pleases all palates!

If you did a double-take when you saw the title of this recipe, no worries. Companies are now making pasta from beans alone, providing a grain-free alternative to pasta that’s higher in protein and still quite tasty. Trader Joe’s sells both red lentil pasta (not suitable for The Migraine Relief Plan until you have tested lentils) and black bean pasta. Other stores have chickpea pasta, which will have a milder flavor and smoother texture than the black bean rotini at TJs.

That’s where I also found the red pepper spread I used for this salad. You can also use their eggplant spread. If you don’t have a Trader Joe’s, try blending a jar of roasted red peppers with a little bit of olive oil, 1 teaspoon of white vinegar (for MRP) or white balsamic vinegar, and just enough water to make a nice sauce.

I roasted the vegetables at high heat in order to concentrate their flavors. You could also add diced eggplant (Japanese, not the big fat ones) and more oil and roast with the other vegetables, but use two sheet pans so the veggies aren’t crowded, otherwise they start to steam instead of roast.

I served this at a family BBQ and it was loved by everyone, including all the kids. You don’t have to tell them it’s high in veggies and protein.

Suitable for:

vegan, vegetarian, gluten-free, celiac, migraine, low-sodium, grain-free diets

Not recommended for:

paleo diets

Red lentil pasta salad with roasted vegetables (grain-free)

Made using red lentil pasta, this hearty pasta salad pleases all palates!

4.79 from 14 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch

Cuisine Mediterranean

Servings 10 servings

Ingredients

  

1x2x3x

• 12 ounces red lentil pasta use black bean or chickpea pasta for migraine diet
• 1 zucchini diced
• 8 ounces mushrooms thinly sliced
• 2 tablespoons olive oil (extra virgin)
• 12 ounces red pepper spread eggplant spread, or similar (I used Trader Joe's)
• 1/2 teaspoon sea salt omit for low-sodium diet
• 1 teaspoon black pepper
• 1 package basil leaves (fresh) about 12-16 leaves
• 1 package oregano leaves (fresh) about 3 sprigs, strip leaves off stems

Instructions

 

• Cook pasta according to package directions until al dente. Rinse with cold water and drain well.
• Preheat oven to 450F/230C/gas mark 7.
• Place prepared vegetables in a pile in the center of a rimmed baking sheet and drizzle with olive oil, then toss well and add the salt (if using) and pepper. Shake sheet to distribute vegetables evenly in one layer.
• Roast for 10 minutes, stir, then 5, then 5. Vegetables should be golden brown and shrunken in size. Let cool
• Combine all ingredients and toss. Add fresh basil leaves and fresh oregano leaves before serving.