Summer Pasta and Lentil Salad

Total Time:
1 hr 20 min
Prep:
40 min
Cook:
40 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1/3 cup vegetable oil
  • 1/3 cup extra virgin olive oil
  • 3 to 4 tablespoons white wine vinegar
  • 1 tablespoon Dijon style mustard
  • Large garlic clove, peeled
  • 1 pound penne or medium sized pasta shells, boiled until al dente, drained, rinsed, cooled and patted dry
  • 3 cups cooked (1 cup uncooked) French whole green lentils, cooled and patted dry
  • 1 cup grated carrot
  • 1/2 cup sliced scallions
  • 1 cup finely diced celery
  • 1 cup finely diced red or yellow bell pepper
  • 1/2 cup each chopped flat leaf parsley and fresh basil
  • 1 cup cherry tomatoes, left whole if small or halved
  • 1/2 cup toasted pine nuts, optional
Directions

In the bottom of a mixing bowl combine the oils, vinegar and Dijon mustard. Pass the garlic through a press into the dressing and season it well with salt and pepper. Add all the ingredients but the pine nuts and toss to blend. Adjust the seasoning; add a bit more of whatever you think the salad needs.

Top each portion of salad with the pine nuts.


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    This recipe is featured in:

    Cookout Sides & Salads