Roasted Red Pepper, Lentil and Walnut Pasta Salad

Steps

1. 1

   Toast the walnuts

   • Heat a small skillet over medium heat.
   • Add the chopped walnuts and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden.
   • Watch carefully so they don't burn.
   • If the walnuts look dark at the edges but the centers are still pale, they'll continue cooking as they cool, so remove them just before they appear fully toasted.
   • Transfer to a small plate to cool.

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   Ready when: Walnuts are fragrant and light golden brown at the edges

   Tip: Watch constantly to prevent burning; remove just before they look fully done to avoid overcooking as they cool

2. 2

   Cook the lentils

   • Bring a large pot of salted water to a boil.
   • Add the dry lentils and simmer over medium heat for 18–22 minutes, stirring occasionally.
   • The lentils should be tender but not falling apart—they should have a slight firmness when bitten.
   • Drain in a colander and rinse briefly under cool water to stop the cooking.
   • Set aside to cool to room temperature (about 5 minutes).

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   Ready when: Lentils are tender but hold their shape, not mushy

   Tip: French green lentils hold their shape better than brown; avoid over-stirring so they don't break

3. 3

   Cook the pasta

   • While the lentils finish, bring another large pot of salted water to a rolling boil.
   • Add the penne and cook according to the package directions, usually 8–10 minutes, until al dente (cooked but still with a slight firmness to the bite).
   • Reserve 2 tablespoons of pasta water before draining.
   • Drain the pasta in a colander and set aside to cool slightly, about 2 minutes.

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   Ready when: Pasta is tender but still firm to the bite, not soft

   Tip: Reserve pasta water—it helps the dressing coat the pasta evenly if the salad dries out

4. 4

   Make the vinaigrette

   • In a small bowl or jar, whisk together the red wine vinegar, minced garlic, Dijon mustard, dried oregano (if using), and a pinch of salt and pepper.
   • Let sit for 30 seconds to allow the garlic to start to infuse.
   • Slowly drizzle in the extra virgin olive oil while whisking constantly until the dressing emulsifies and is smooth.
   • Taste and adjust seasoning (add more vinegar for tang, oil for richness, salt and pepper as needed).

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   Ready when: Dressing is smooth and emulsified, with no oil streaks

   Tip: Add oil slowly—rushing will break the emulsion and create a separated, greasy dressing

5. 5

   Assemble the salad

   • In a large mixing bowl, combine the cooled penne, lentils, roasted red peppers, toasted walnuts, kalamata olives, diced red onion, and fresh parsley.
   • Drizzle the vinaigrette over the top and toss gently but thoroughly with two wooden spoons or salad tongs until every piece is coated and the ingredients are evenly distributed.
   • If the salad seems too dry, add 1 tablespoon of the reserved pasta water at a time and toss again.
   • Season to taste with additional salt and pepper.

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   Ready when: All ingredients are well coated with dressing and evenly mixed

   Tip: Don't dress the salad more than a few minutes before serving if you want to keep the pasta from absorbing too much liquid and becoming mushy

6. 6

   Chill and rest

   • Transfer the salad to a serving bowl or individual containers.
   • Cover loosely and refrigerate for at least 30 minutes before serving.
   • This resting time allows the flavors to meld.
   • The salad can be served chilled or at cool room temperature.

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   Ready when: Salad is cold and flavors have developed

   Tip: If serving the next day, you may need to add a splash of vinegar or oil and toss again, as the pasta absorbs dressing over time