Mediterranean Pasta Salad

🥘 Ingredients

• basil
  1 handful
• capers
  1 Tbsp
• cucumber
  1
• garlic
  3 cloves
• kidney beans
  1 can
• olive oil
  1 Tbsp
• parsley
  1 handful
• pepper
  1 tsp
• pine nuts
  2 Tbsp
• pitted olives
  1 c
• red lentil pasta
  8 oz
• red onion
  1/2
• red wine vinegar
  2 Tbsp
• roasted red peppers
  1 jar
• tomatoes
  2

🍳 Cookware

• sauté pan
• mixing bowl

1. 1

   Cook red lentil pasta according to directions. Drain and rinse with cold water.

   red lentil pasta: 8 oz
2. 2

   Heat sauté pan on medium-high heat. Add olive oil , diced red onion , and pine nuts ; sauté for ⏱️ 2 minutes .

   olive oil: 1 Tbsp, red onion: 1/2, pine nuts: 2 Tbsp
3. 3

   Chop tomatoes into medium-large pieces, then add to sauté pan and cook for ⏱️ 1 minute , or until onions are translucent and pine nuts begin to brown.

   tomatoes: 2
4. 4

   Remove from heat. In a large mixing bowl , add cooked pasta, sautéed mixture, roasted red peppers , diced cucumber , pitted olives , capers , kidney beans , basil , parsley , red wine vinegar , pepper , and garlic ; gently toss to mix well.

   roasted red peppers: 1 jar, cucumber: 1, pitted olives: 1 c, capers: 1 Tbsp, kidney beans: 1 can, basil: 1 handful, parsley: 1 handful, red wine vinegar: 2 Tbsp, pepper: 1 tsp, garlic: 3 cloves
5. 5

   Options: Can add pesto, tempeh, tofu, spinach, green onion, or any other vegetable that can be eaten raw.