Ingredients
Servings:
Salad
- 16 oz red lentil pasta
- 1 medium zucchini sliced into long spears
- 1 medium yellow squash sliced into long spears
- 1 tbsp extra-virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 cups fresh or frozen corn thawed if frozen
- 1/2 small red onion diced (about 1 cup)
- 10 oz grape or cherry tomatoes halved
- 1/3 cup fresh mint thinly sliced
- Fresh parsley for garnish
Dressing
- 3 garlic cloves minced
- 1/2 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 2 tbsp fresh lemon juice from 1 small lemon
- 1/2 tsp ground black pepper
- 1/2 tsp sea salt
Instructions
-
Cook the red lentil pasta according to package directions until al dente. Drain and rinse under cold water. Set aside.
-
Place the zucchini and yellow squash in a large bowl. Drizzle with olive oil and season with garlic powder, sea salt, and black pepper. Toss to coat evenly.
-
Preheat a grill or grill pan over medium-high heat. Grill the zucchini and squash for about 2 minutes per side, or until tender with light grill marks. Remove from the grill and allow to cool slightly. Cut into bite-sized pieces.
-
Make the dressing by whisking together the garlic, olive oil, red wine vinegar, lemon juice, black pepper, and salt in a small bowl or jar until well combined.
-
In a large serving bowl, combine the cooked pasta, grilled zucchini, grilled squash, corn, red onion, tomatoes, and mint.
-
Pour the dressing over the salad and toss until evenly coated.
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Garnish with fresh parsley and serve immediately or chilled.
Let's Get Cooking!
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