Summer Pasta & Lentil Salad
Yield
4 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vegetable oil
|
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
white wine vinegar
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | large |
garlic cloves
peeled |
*
|
| 1 | pound |
pasta shells
boiled |
|
| 3 | cups |
lentils, green
|
|
| 1 | cup |
carrots
grated |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 1 | cup |
celery
diced |
|
| 1 | cup |
sweet red bell peppers
diced |
*
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | cup |
cherry tomatoes
|
|
| ½ | cup |
pine nuts
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable oil
|
|
| 79 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
white wine vinegar
|
|
| 15 | ml |
dijon mustard
|
|
| 1 | large |
garlic cloves
peeled |
*
|
| 453.6 | g |
pasta shells
boiled |
|
| 7.1E+2 | ml |
lentils, green
|
|
| 237 | ml |
carrots
grated |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 237 | ml |
celery
diced |
|
| 237 | ml |
sweet red bell peppers
diced |
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 237 | ml |
cherry tomatoes
|
|
| 118 | 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.
