Summer pasta and lentil salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Vegetable oil |
| ⅓ | cup | Extra virgin olive oil |
| 4 | tablespoons | White wine vinegar |
| 1 | tablespoon | Dijon style mustard |
| large | Garlic clove,; peeled | |
| 1 | pounds | Penne or medium sized pasta shells, boiled until al dent drained, rinsed, cooled and patted dry |
| 3 | cups | Cooked (1 cup uncooked) French whole green lentils, cooled and patted dry |
| 1 | cup | Grated carrot |
| ½ | cup | Sliced scallions |
| 1 | cup | Finely diced celery |
| 1 | cup | Finely diced red or yellow bell pepper |
| ½ | cup | Each chopped flat leaf parsley and fresh basil |
| 1 | cup | Cherry tomatoes, left whole if small; or halved |
| ½ | 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.
Yield: 8 to 10 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6709 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:32:25 -0500 From: Meg Antczak <meginny@...>