STREAMING NOW: The Delicious Miss Dahl

Summer Garden Lentil and Pasta Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Cooking Light. Serving size: 1 1/4 c. Per serving: 380 calories, 7.9 g fat, 16.2 g protein, 63.7 g carb, 7.6 g fiber, 3 mg cholesterol.”
1hr 25mins

Ingredients Nutrition


  1. To make the vinaigrette: Add the first 7 ingredients to the container of a blender or food processor; process until well blended.
  2. To make the salad: Add the broth, lentils, and bay leaf to a saucepan; bring to a boil.
  3. Lower the heat; simmer 25 minutes or until lentils are tender.
  4. Drain; rinse under cold water; drain.
  5. Discard bay leaf.
  6. Cook pasta according to package directions, omitting the salt and fat; drain and rinse under cold water, then drain again.
  7. Add lentils, pasta, zucchini, and remaining 11 ingredients to a mixing bowl; stir gently to combine.
  8. Drizzle with vinaigrette; toss to coat; adjust seasoning to taste and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a