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Summer Pasta And Lentil Salad


Course : Beans
Source:
Serves: 10
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Ingredients:


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 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 scallions sliced

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 / 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.

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