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High-Protein Grilled Summer Pasta Salad

High-Protein Grilled Summer Pasta Salad

Salads

Course

Pulse Type

Red Lentils

Specialty Diet

Dairy-free

Occasion

4th of July

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Salad

16ozred lentil pasta
1mediumzucchinisliced into long spears
1mediumyellow squashsliced into long spears
1tbspextra-virgin olive oil
1/2tspgarlic powder
1/2tspsea salt
1/2tspground black pepper
2cupsfresh or frozen cornthawed if frozen
1/2smallred oniondiced (about 1 cup)
10ozgrape or cherry tomatoeshalved
1/3cupfresh mintthinly sliced
Fresh parsleyfor garnish

Dressing

3garlic clovesminced
1/2cupextra-virgin olive oil
3tbspred wine vinegar
2tbspfresh lemon juicefrom 1 small lemon
1/2tspground black pepper
1/2tspsea 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.
Garnish with fresh parsley and serve immediately or chilled.