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@...>

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