So colorful and absolutely delicious! If you bring this to a potluck, everyone will ask for the recipe! You can use any pasta shape, but personally I love it with red lentil rotini because it is the traditional pasta salad shape, and tastes even better! The key is to slightly undercook the lentil pasta, should be al dente, otherwise it gets mushy which still tastes great but the texture is not so great. Vegetable measurements are estimates, use as much as you can and add anything else you like!
INGREDIENTS
1 box red lentil pasta
8 small or 2 large, any combo of red/orange/yellow bell peppers, seeded and chopped
1 cucumber, chopped
cherry tomatoes, multi-colored, quartered
1 c edamame, shelled and cooked
¼ head of red cabbage, chopped
1 large carrot, peeled and shredded or julienned
2 c loosely packed kale, stems removed, chopped
1 ripe mango, diced
½ can garbanzo beans, drained and rinsed
½ c chopped green onions
2-3 T finely chopped fresh herbs (oregano, thyme)
Juice of 1 lime
1/2 c Champagne Citrus Vinaigrette (see recipe) (may use more or less to taste)
Freshly ground pepper to taste
Cook pasta al dente, drain and rinse with cold water. In large bowl mix pasta with all ingredients. Toss well to combine. Add salt to taste if desired. Add extra mango if it seems a little dry, and the juice of the mango will blend with the dressing for extra sweetness!
If made ahead and refrigerated, let salad sit at room temp for at least 15 min prior to serving.