Red Lentil Penne Summer Salad


  • 1 pack of Explore Cuisine Red Lentil Penne
  • 300 grams of cherry tomatoes
  • ½ jar of tomatoes in oil
  • 1 bunch of arugula
  • 1 jar of olives (black)
  • 1 bag of pine nuts

 For the pesto:

  • 12 tablespoons olive oil
  • 6 tablespoons balsamic vinegar
  • 1 tablespoon agave syrup
  • 1 clove of garlic
  • Salt pepper


  1. First, the Explore Cuisine Red Lentil Penne are cooked al dente, drained and rinsed with cold water.
  2. Then wash all the tomatoes, rocket and olives, cut into pieces, place in a large bowl and mix well.
  3. For the dressing, olive oil, balsamic vinegar and agave syrup must be whisked together. Now the clove of garlic is pressed in the garlic press and added. Then season with salt and pepper and stir again.
  4. Finally, pour the dressing over the salad and let it sit in the fridge for at least 2 hours.
  5. Now the pasta salad with rocket, tomatoes and olives is ready! Bon appetit!
Red Lentil Penne Summer Salad

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