Summer Pasta and Lentil Salad

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 40 min
  • Cook: 40 min
  • Yield: 8 to 10 servings
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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


  1. 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.
  2. Top each portion of salad with the pine nuts.