Pesto Lentil Pasta Salad
A creamy, healthy, and vegetarian pesto lentil pasta salad.
  • 2 cups of packed down fresh basil leaves
  • ½ cup shredded Parmesan cheese (Trader Joe’s is usually where I get a whole bag, and you can add more if you want to)
  • ⅓ cup walnuts
  • 2 large garlic cloves
  • ½ cup extra virgin olive oil
  • salt and pepper to taste
  • 1-2 handfuls mixed spring greens
  • 2 roma tomatoes (diced)
  • 12 oz. bag of lentil pasta noodles
  1. Boil lentil pasta according to the bag (stir it occasionally and add a few sprinkles of salt to the water). Once the lentil pasta is ready, drain it and run it over with some cold water. Let the water drain from it.
  2. In a food processor, add the basil leaves, parmesan cheese, walnuts, and garlic cloves. Process them until smooth. You may need to use a rubber spatula to scrape down the sides multiple times. Add the olive oil and process. Add salt and pepper to taste. Scoop the pesto into a bowl and set it aside.
  3. In a large bowl, add 1-2 handfuls of mixed spring greens. Pour the lentil pasta on top of the greens. Add the diced tomatoes and pesto. Mix the pasta salad together. Taste it and add more salt if needed.
Recipe by Health Nut Hayley at