Pasta and arugula salad with lentils

Very good to all! Today I bring a vegan recipe rather not autumnal, but Pasta Salads are a crush for me. You saw her the other day on Instagram. This time I bring you one that I improvised a couple of days ago: Pasta salad with arugula, lentils, diced tofu and cherry tomatoes, as well as some pistachios and croutons, to give it a contrast crispy on the plate.

It is a soft dish, perfect for this transition between winter and spring, which will soon be here. It is very satiating and very rich in flavors and textures: it contains legumes, nuts and cereals. The best? Which is also one of those Take Away recipes: keep it in a container and take it to school, work or on a trip, because it lasts perfectly for hours.


200 gr of pasta for salad
100 gr of cooked lentils
2 handfuls of arugula
80 gr of hard tofu< br> Soy sauce
Cherry tomatoes
Olive oil

Step by step

  1. Cook the pasta in a pot with plenty of water for about 8 minutes or until the pasta is al dente .
  2. When the pasta is ready, we filter it from the water and pass it through cold water, to break the cooking. Reserve.
  3. Meanwhile, cut the tofu into cubes and place it on the griddle. We bathe it generously with soy sauce and toast it on all sides. Keep it on medium heat.
  4. When it is quite toasty, add the cherry tomatoes, to toast them on both sides as well.
    We cook the pasta, we sauté the tofu and the cherry .

    We cook the pasta, we sauté the tofu and the cherry.

  5. When it’s ready, turn off the heat.
  6. In a bowl, mix the pasta, the tofu, the tomatoes, the pistachios, the croutons and Add a pinch of olive oil and oregano. Remove.
  7. And ready to eat!
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