Summer Pasta and Lentil Salad
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 562
- Total Fat
- 21
- Saturated Fat
- 2
- Carbohydrates
- 75
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 22
- Cholesterol
- 0
- Sodium
- 41
- Total: 1 hr 20 min
- Prep: 40 min
- Cook: 40 min
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.