Tolerant Organic Red Lentil Rotini Salad with Cauliflower, Peppers & Tomato
I discovered a new brand of rotini with good flavor and lots of nutrition.
I was interested in this new product from Tolerant when I saw that it is made solely of lentils – Non-GMO Organic Red Lentils… Nothing else. That makes it gluten-free and also free of the top eight allergens. This low-glycemic rotini is certified gluten-free, non-GMO, organic, vegan and kosher.
Since it is made from red lentils, it has a delicate pink tint that is lovely and appetizing whether in a salad with greens and dressing or in a skillet with peppers, onion and sauce.
My husband and I tested it in 2 types of recipes — a salad and a skillet mixture. They both had a good flavor and texture when freshly made. My husband especially was surprised at how good the flavor was in both dishes, and the texture, too. He does not have to eat gluten-free, so he will rarely eat gluten-free pasta when I cook it, preferring the gluten-y version. (He also refuses to eat whole-grain pasta, which is another reason he won’t usually eat mine.)
The only drawback I found with the Tolerant Red Lentil Rotini was that after chilling the cooked pasta overnight, the pasta became a little stiff and chewy. Because of that the salad was not as good the next day. The skillet dish, however, once reheated, regained its texture almost completely so that it was completely enjoyable the next day.
When I looked at the price of this product on the Tolerant Foods website, I found it more expensive than I normally would expect to pay for pasta. Other than that, I would definitely enjoy cooking more of this pasta, and I’d be happy to serve it to any of my family or guests.
Some of the nutritional benefits of Tolerant Red Lentil Rotini are high protein, high fiber and only one ingredient. If you’ve been avoiding gluten for very long, you may agree with me that having such a short ingredient list is a pleasant surprise!
Besides rotini, Tolerant also makes penne and mini-fettuccini, and these three shapes also each come in a black bean version.
I couldn’t decide whether to make a cold rotini salad or a hot rotini skillet with the box I received, so I made both. The ingredients are very similar for them, except for the dressing part (for the skillet, omit the vinegar and the honey or syrup) and the garnish (the salad has black olives and the skillet has grated cheese). As you can see below, it’s easy to cook the veggies while the pasta cooks. The whole recipe takes 30 minutes or less.
This company came to my attention on Twitter, and soon after noticing it, I entered a contest they were running, which is how I was awarded a free package of rotini. They did not ask for a review or recommendation, but since I really like the product, I want to let you know that it’s available.
If you try it, I’d love to hear what you think.
- 6 ounces Tolerant Organic Red Lentil Rotini, cooked and drained according to package directions
- 1/2 cup Cauliflower florets, cut in bite-size pieces
- 1/2 cup Sweet Red or Green Pepper, cut in ½ inch squares
- 1/2 cup Tomato, diced or cut in ½ inch chunks
- 1/4 cup Onion, chopped
- 1 clove Garlic, minced
- 1 teaspoon chopped Fresh Basil or other herbs, such as Italian Flat Parsley, Rosemary or Oregano
- 1 tablespoon Oil, Olive or other
- 1 tablespoon Balsamic or Red Wine Vinegar (omit for skillet dish)
- 1 teaspoon Honey or Maple Syrup (omit for skillet dish)
- Salt and Pepper to taste
- 3-4 whole Pitted Olives, optional garnish
- 2 tablespoons Grated Parmesan, optional garnish (omit to be dairy-free)
Cook the pasta according to package directions. Drain and allow to cool while preparing the dressing.
Stir together the garlic, herbs, oil, vinegar, honey or syrup, salt and pepper until well-blended.
Add the vegetables and stir until coated.
Stir in the cooked, drained and cooled pasta.
Chill for an hour or two until serving (but don’t make the day before or it might be a little chewy).
Adjust seasoning as needed.
Garnish with olives, if desired.
If you would rather have a hot skillet full of rotini and veggies, start the pasta cooking according to package directions.
While the pasta cooks, sauté the vegetables in the oil in a skillet for 5-10 minutes (depending on how crunchy you want them to be).
Omit the vinegar and the honey or syrup.
After draining the pasta, add it to the skillet.
Heat through, stirring gently.
Adjust seasoning as needed.
Serve with grated Parmesan, if desired.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my gluten-free recipes intended for a barley-free, rye-free and wheat-free diet. It’s also dairy-free, egg-free, nut-free and refined sugar-free and is suitable for a low-carb diet.
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