Cook @red lentil pasta{1/2%lb} according to directions. Drain and rinse with cold water.

Heat #sauté pan{} on medium-high heat. Add @olive oil{1%Tbsp}, diced @red onion{1/2}, and @pine nuts{2%Tbsp}; sauté for ~{2%minutes}.

Chop @tomatoes{2} into medium-large pieces, then add to sauté pan and cook for ~{1%minute}, or until onions are translucent and pine nuts begin to brown.

Remove from heat. In a large #mixing bowl{}, add cooked pasta, sautéed mixture, @roasted red peppers{1%jar}, diced @cucumber{1}, @pitted olives{1%cup}, @capers{1%Tbsp}, @kidney beans{1%can}, @basil{1%handful}, @parsley{1%handful}, @red wine vinegar{2%Tbsp}, @pepper{1%tsp}, and @garlic{3%cloves}; gently toss to mix well.

Options: Can add pesto, tempeh, tofu, spinach, green onion, or any other vegetable that can be eaten raw.