Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           vegetable oil
     1/3  cup           extra virgin olive oil
   3      tablespoons   white wine vinegar -- (up to 4)
   1      tablespoon    Dijon style mustard
   1      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 French whole green lentils -- cooled
                        --and patted dry
                        --1 cup uncooked
   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           chopped flat leaf parsley
                        --and fresh basil
   1      cup           cherry tomatoes
                        --left whole if small or halved
     1/2  cup           toasted pine nuts -- optional

Preparation:

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.