This Sun-Dried Tomato Pasta Salad is a flavorful make-ahead lunch. It’s bursting with fresh Mediterranean flavors, and packs a hefty serving of plant-based protein in each bite.
What I love about this salad is that it’s extra-filling thanks to the addition of pulses. Pulses are the protein-packed and sustainable foods known as dry peas, chickpeas, lentils and beans. In this recipe you’ll benefit from two types of pulses, in the form of red lentil pasta and chickpeas.
Benefits of Pulses
Red lentils are one of my favorite pulse varieties because they cook quickly and are a plant-based source of iron. They contain roughly 18 grams of protein per cup, and are also packed with polyphenols. Research has linked the consumption of lentils with a reduced risk of diabetes, cancer, and cardiovascular disease. (source) Chickpeas, also known as garbanzo beans, are a great source of fiber and plant-based protein, as well. Like lentils, they are an excellent source of folate (1 cup contains 90% of your daily recommended intake) source of iron, vitamin B-6, and essential minerals like magnesium and zinc.
How to Make Sun-Dried Tomato Pasta Salad
I love how quickly this pasta salad comes together. Simply cook the pasta according to the package directions, and while that’s simmering on the stove (watch to make sure it doesn’t boil over) you can whip up the dressing and chop the veggies that you’ll be adding in.
When shopping for a pulse-based pasta I usually check the back to see that there’s only one ingredient on the label. In this case, the pasta I’m using is made with organic red lentil flour, but you can use any variety that you like. I hope you’ll enjoy these protein-packed meal soon!
Looking for more easy ways to incorporate pulses into your day? Sign up for the Half-Cup Habit today and see how easy it is to add 1/2 cup serving to your day, 3 times a week. This recipe is a great place to start! — Reader Feedback: Have you tried a pulse-based pasta yet? Let me know your favorite way to use it!
