Pasta Salad with Basil and Cappers

By the GetYourMacros team · 10 September 2026

A refreshing chilled legume pasta tossed in a zesty basil and caper emulsion with a lemony kick.

• Time 15 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens tree nuts

Ingredients (1 serving)

• 80 g Red lentil pasta
• 150 g Cherry tomatoes
• Capers to taste
• 10 ml Extra virgin olive oil
• Fresh basil to taste
• 15 ml Lemon juice
• 10 g Almonds

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a pot of salted water to a boil and cook the red lentil pasta until al dente.
2. While the pasta cooks, blend the fresh basil with olive oil, lemon juice, and half of the capers until smooth.
3. Drain the pasta and rinse it briefly under cold water to stop the cooking and cool it down.
4. Halve the cherry tomatoes and place them in a large bowl with the remaining whole capers.
5. Coarsely chop the almonds to add a crunchy element to the salad.
6. Add the cold pasta to the bowl and pour over the basil emulsion.
7. Toss everything together until the pasta is evenly coated and garnish with the chopped almonds.
8. Let it rest for 5 minutes in the fridge before serving for a better flavor profile.

Tips

• Using lentil pasta ensures a high protein intake while keeping the dish naturally gluten-free and vegan.
• Add a little lemon zest at the end for an extra burst of Mediterranean fragrance.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Spelt with turkey and bell peppers445 kcal · P 40 g · C 52 g · F 8 gTurkey and zucchini quinoa bowl451 kcal · P 43 g · C 46 g · F 11 gPenne arrabbiata451 kcal · P 14 g · C 75 g · F 10 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.