Between red and green lentil pastas, and even black bean pasta, I am in love with these new gluten-free pastas that have come out on the market! They are packed with so much fiber and protein that rice pasta can't even compete nutritionally and I prefer their taste and texture as well. This is one of my favorite Mediterranean inspired pasta salads I used to make back in the whole wheat pasta days that tastes amazing with green lentil pasta and can be served for dinner or saved for a energy packed lunch.
Cook the green lentil pasta, drain, rinse off and let cool.
Lightly sautéed garlic, mushrooms, peppers, asparagus and onions.
Mix all of the ingredients together in a big bowl with raw spinach, greek olives and sundried tomatoes.
I added feta cheese but that's optional.
Top off with olive oil, balsamic vinegar and pepper.
Serve cold.
High in protein and fiber and so delish!