At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 8 servings
• Prep time: 15 minutes
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 8 servings.

• Calories: 390 kcal
• Protein: 11 g
• Carbohydrates: 56 g
• Fat: 14 g

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Pasta Salad

Have these measured and ready before you begin.

• 1 pound (454 g) short pasta
• scant 1/2 cup (100 ml by volume) green lentils
• Juice of 2 lemons
• scant 1/2 cup (100 ml) olive oil
• 1 green apple, diced
• 1 cucumber, diced
• 3 scallions, thinly sliced
• 3 sprigs fresh mint, chopped
• 1/4 bunch fresh dill, chopped
• 1/2 bunch flat-leaf parsley, chopped
• 1 1/2 cups chopped roasted red peppers
• 10 walnut halves, coarsely chopped

Seasoning

• 2 teaspoons (10 ml) ground sumac
• 1 teaspoon fine salt, plus more to taste
• 1/2 teaspoon ground black pepper

For Boiling the Pasta

• 4 quarts (3.8 liters) water
• 1 tablespoon kosher salt, for the pasta water

Directions

1. Place the rinsed green lentils in a saucepan, cover with hot water, and simmer until tender; drain and set aside.

2. Bring 4 quarts water and 1 tablespoon kosher salt to a boil. Cook the pasta until al dente according to the package, then drain and cool slightly.

3. Combine the scallions, apple, cucumber, mint, dill, parsley, roasted red peppers, and walnuts in a large bowl.

4. Add the cooked pasta and lentils.

5. Pour in the olive oil and lemon juice, add the sumac, remaining salt, and black pepper, and toss thoroughly.

Sources

1. USDA FoodData Central — April 2026 data release