Summer Pasta And Lentil Salad

Course : Beans
Serves: 10
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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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