Mexican Lentil Pasta Salad {Gluten Free}


Made with Modern Table’s Lentil Rotini, this Mexican Lentil Pasta Salad is gluten free and perfect for your next party! 

Happy Meatless Monday! I am going to skip the small talk today and cut right to the chase with this delicious Mexican Lentil Pasta Salad recipe. Not only is it gluten free but it’s also packed with protein.  

Yes, a PASTA that is packed with PROTEIN. How is that possible you ask?

Modern Table’s bean pasta

Mexican Lentil Pasta Salad made with Modern Table's Lentil Bean Pasta Rotini and mixed with fresh cilantro, tomatoes, avocado, corn and black beans in a lime dressing. This recipe is easy to make, perfect for a party or picnic, gluten free, dairy free and delicious! TheFitFoodieMama.com

This post is sponsored by Modern Table Meals but as always, all opinions are my own. 

Yes, that pasta salad above is made with Modern Table’s Lentil Rotini Pasta below.

Modern Table Lentil Rotini Pasta

Which means that not only is it naturally gluten free and high in fiber but it is also packed with protein- 14 grams to be exact! 

Another great thing about the fact that this pasta is made out of beans is that it has nutrients like iron, zinc and folate that typical pasta doesn’t.  Oh and it’s ready in less that 10 minutes and doesn’t require any rinsing.  Woohoo!

Just like regular pasta, the possibilities are endless when it comes to recipes to make.  Pair it with some sauce, throw some cheese on it or ya know, make it into a Mexican pasta salad! 😉 

Mexican Lentil Pasta Salad made with Modern Table's Lentil Bean Pasta Rotini and mixed with fresh cilantro, tomatoes, avocado, corn and black beans in a lime dressing. This recipe is easy to make, perfect for a party or picnic, gluten free, dairy free and delicious! TheFitFoodieMama.com

I know, I know.  I can’t have all the goodness in this delicious salad.  The avocado and tomato are a total no-no with histamine intolerance but that doesn’t mean that my family can’t enjoy it! 

I actually whipped this up for a Father’s Day cookout and I am happy to report that it was a HUGE hit! 

You might also like:  Broccoli Rabe & Sun-Dried Tomato Spaghetti Squash Bake {GF, Vegan}

Admittedly, I was a wee bit jealous that they got to enjoy it but mostly I was just happy to share something nutritious and tasty! 

Mexican Lentil Pasta Salad made with Modern Table's Lentil Bean Pasta Rotini and mixed with fresh cilantro, tomatoes, avocado, corn and black beans in a lime dressing. This recipe is easy to make, perfect for a party or picnic, gluten free, dairy free and delicious! TheFitFoodieMama.com

Mexican Lentil Pasta Salad made with Modern Table's Lentil Bean Pasta Rotini and mixed with fresh cilantro, tomatoes, avocado, corn and black beans in a lime dressing. This recipe is easy to make, perfect for a party or picnic, gluten free, dairy free and delicious! TheFitFoodieMama.com

Mexican Lentil Pasta Salad made with Modern Table's Lentil Bean Pasta Rotini and mixed with fresh cilantro, tomatoes, avocado, corn and black beans in a lime dressing. This recipe is easy to make, perfect for a party or picnic, gluten free, dairy free and delicious! TheFitFoodieMama.com

MEXICAN LENTIL PASTA SALAD {GLUTEN FREE}


RECIPE

Ingredients: 

  • 1 10oz package of Modern Table’s Lentil Rotini
  • 1 avocado, diced 
  • 1 pint of grape tomatoes, halved 
  • 1 15 oz can corn, drained and rinsed 
  • 1 15 oz can black beans, drained and rinsed 
  • 1/3 cup of fresh cilantro, chopped 
  • 2 limes, juiced 
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp cumin powder
  • 1/8 chili powder 
  • sea salt and fresh ground pepper, to taste

Directions: 

  1. Prepare lentil pasta according to package instructions.  
  2. While pasta is cooking, chop and dice avocado, tomatoes and cilantro and drain beans and corn. 
  3. Once pasta is done, drain but do not rinse.  
  4. Combine pasta with avocado, tomatoes, beans and corn in a large bowl.  Add chopped cilantro. 
  5. Whisk together lime juice, olive oil and spices. 
  6. Pour over pasta salad and mix in evenly.  
  7. Refrigerate until chilled.  
  8. Serve and enjoy! 

 Have a recipe to share? Be sure to linkup with myself and Running On Happy
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This post is also linked up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday

 


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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