Recipes

Asian Pasta Salad

By McKenna Ruzga

We could all use an easy prep-ahead lunch to keep in the fridge these days, and this Asian Pasta Salad is the ticket! It also checks all the boxes (tasty, gluten-free, packed with veggies!) for an ideal dish to pass at your next cookout. Full of protein from lentil pasta, veggies, and flavor, it comes together quickly with minimal effort. Sounds like a win to us!

INGREDIENTS

1 package Taste Republic Red Lentil Fusilli
1 1/2 cups diced cucumber
1/3 cup sliced radish
1/4 cup diced red onion
1 tablespoon sesame oil
2 tablespoons coconut aminos
2 tablespoons maple syrup
2 tablespoons red wine vinegar
Cilantro, for topping

DIRECTIONS

Cook Red Lentil Fusilli according to package instructions. Drain and set aside to cool.
While the pasta cooks, chop the cucumber, radish, and red onion.
In a small bowl, whisk together sesame oil, coconut aminos, maple syrup, and red wine vinegar.
Combine the cooled pasta, vegetables, and dressing in a large bowl. Toss until evenly coated.
Refrigerate until chilled. Serve cold topped with cilantro and enjoy!

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