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
1.5 cups diced cucumber
1/3 cup sliced radish
1/4 cup diced red onion
1 tbsp sesame oil
2 tbsp coconut aminos
2 tbsp maple syrup
2 tbsp red wine vinegar
Cilantro, for topping
Directions
Cook Red Lentil Fusilli according to instructions on package, drain, and set aside to cool. While water comes to boil and pasta cooks, chop all veggies. Whisk together sesame oil, coconut aminos, maple syrup, and red wine vinegar. Toss pasta, veggies, and dressing together in a large bowl and refrigerate until cooled. Serve cold topped with cilantro and enjoy!
