Summer Pasta And Lentil Salad

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Summer Pasta And Lentil Salad

 

1/3 cup vegetable oil

1/3 cup extra virgin olive oil

3 to 4 tablespoons white wine vinegar

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

 

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.

Makes 10 servings.

 

 

 

 

 

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