Strawberry, asparagus, lentil and toasted walnut pasta salad
This pasta salad is an easy, refreshing meal that is perfect for meal prepping and picknicks outside or lunch on the go!
Ingredients
- 2 servings of pasta (like whole-grain, gluten-free,etc.)
- 1/2 bunch of asparagus around 200-250g
- 1 large handful of strawberries around 120g
- 1 tin brown lentils drained
- 1 large handful of arugula
- 1 good handful of walnuts around 40g
dressing
- 3 Tbsp balsamic vinegar
- 1/2 Tbsp dijon mustard
- 1 Tsp dried oregano
- 1 Tsp onion powder
- 1 Tsp garlic powder
- olive oil
- salt to taste
- (vegan) feta
Instructions
- Preheat oven to 180C. Spread out walnuts onto a baking tray and toast for around 15 minutes until golden. Alternatively, you could dry roast them in a pan for a few minutes.
- Cook pasta according to the directions on the package. Add the asparagus for the last 3ish minutes, so they are cooked but still have a bit more bite to them. Drain everything and rinse under cold water. Drain and rinse lentils too.
- Mix all the ingredients for the dressing in a jar until well combined: balsamic vinegar, mustard, spices and a drizzle of olive oil.
- Add the asparagus, pasta and lentils together with the sliced strawberrries and arugula to a mixing bowl. If using (vegan) feta, cut it into cubes and add to the bowl as well.
- Toss everything in the prepared dressing and season with salt as needed. Divide between bowls, sprinkle the walnuts on top and enjoy! (keeps in the fridge in an airtight container for up to 3 days!)
Notes
If you make this salad for a few days, I would recomend to mix the pasta with the asparagus and arugula only and keep the strawberries, walnuts and dressing separate in the fridge. Mix your desired mount with these components before serving, so the berries will not get soggy and the nuts keep their crunchiness!