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Summer Pasta & Lentil Salad

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Submitted by lisapearn

YIELD

4 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

79
CUP ML VEGETABLE OIL
79
3 45
TABLESPOONS ML WHITE WINE VINEGAR
1 15
TABLESPOON ML DIJON MUSTARD
1 1
LARGE LARGE GARLIC CLOVES
peeled *
1 453.6
POUND G PASTA SHELLS
boiled
3 7.1E+2
CUPS ML LENTILS, GREEN
1 237
CUP ML CARROTS
grated
½ 118
1 237
CUP ML CELERY
diced
1 237
CUP ML SWEET RED BELL PEPPERS
diced *
½ 118
CUP ML PARSLEY LEAVES
chopped
1 237
½ 118
CUP ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 443g (15.6 oz)
Amount per Serving
Calories 1154 40% from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 102mg 4%
Total Carbohydrate 44g 44%
Dietary Fiber 49g 196%
Sugars g
Protein 95g
Vitamin A 119% Vitamin C 45%
Calcium 14% Iron 80%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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