Crispy Lentil Pasta Salad
Ingredients
- 200 g tomatoes (quartered)
- 250 g lentil pasta (uncooked weight, cooked according to packet)
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 200 g tofu feta (see recipes, sub with plain firm tofu)
- 200 g edamame (shelled )
- 100 g baby spinach (chopped)
- 1 large carrot (in strips or grated)
"Honey" Mustard Dressing
- 60 ml olive oil
- 125 g soy yogurt (unsweetened)
- 60 ml maple syrup
- 3 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
Instructions
- Cook lentil pasta according to packet instructions. Drain well and allow to cool slightly.
- Toss cooked pasta with olive oil and nutritional yeast until evenly coated.
- Add pasta to the air fryer at 190°C for 15 to 20 minutes, shaking halfway, until golden and crispy. If serving for kids under the age of 3, omit this step and serve as a fresh pasta salad.
- Meanwhile, prepare the salad base by chopping everything to safe sizes, then adding it all to a large bowl.
- In a jar or bowl, combine all dressing ingredients and shake or stir until smooth and creamy.
- Once the pasta is cooked, top it over the salad, drizzle over the dressing, and toss gently to combine.
Storage
Stores in the fridge for up to 3 days, but the dressing will soften the pasta over time. For best texture, keep dressing separate until serving. This keeps the pasta crispy.Notes
Stores in the fridge for up to 3 days, but the dressing will soften the pasta over time. For best texture, keep dressing separate until serving. This keeps the pasta crispy.
For kids under 3-4 years, skip the crispy pasta and leave freshly cooked, as the texture can be harder to manage.