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Spring Lentil Pasta Salad

A nice Spring salad to make full of fresh flavors and nutrients!
Course Side Dish


  • 1 cup dry lentil pasta I used Trader Joe’s brand, but any lentil or even whole wheat pasta is great
  • 2 tablespoons good quality olive oil
  • 1 garlic clove minced
  • 1/4 teaspoon red chili flakes
  • 3/4 cup peas fresh or frozen and thawed
  • 1 cup artichoke hearts* fresh and steamed or jarred or frozen
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped bell pepper
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional but recommended: Red chili flakes to taste (I used ~1/4 to 1/2 teaspoon)



  • Prepare pasta according to package instructions, with heavily salted cooking water.
  • While the pasta is cooking, add olive oil, garlic and red chili flakes to a large bowl. Let sit for at least 5 minutes. Then add the peas, artichoke hearts*, onion, bell pepper and oregano. Mix to combine.
  • When the pasta is cooked through, drain the water and add the pasta to the bowl with the vegetables. Toss to combine. Add salt and pepper and additional red chili flakes to taste.
  • Cover the bowl and refrigerate for at least 30 minutes to allow all of the flavors to meld. Enjoy cold or reheat in a nonstick skillet lightly coated with olive oil.


Serves 2-4 people