Summer Pasta And Lentil Salad

Recipe Ingredients

1/3 cup	78ml	Vegetable oil
1/3 cup	78ml	Extra virgin olive oil
3 tablespoons	45ml	White wine vinegar - (up to 4)
1 tablespoon	15ml	Dijon style mustard
1 tablespoon	15ml	Garlic clove - peeled (large)
1 lb	454g / 16oz	Penne or medium sized pasta shells boiled until al dente drained rinsed - cooled and patted dry
3 cups	711ml	Cooked French whole green lentils - cooled and patted dry 1 cup uncooked
1 cup	110g / 3.9oz	Grated carrot
1/2 cup	118ml	Sliced scallions
1 cup	110g / 3.9oz	Finely diced celery
1 cup	146g / 5.1oz	Finely diced red or yellow bell pepper
1/2 cup	20g / 0.7oz	Chopped flat leaf parsley and fresh basil
1 cup	62g / 2.2oz	Cherry tomatoes left whole if small or halved
1/2 cup	118ml	Toasted pine nuts - optional

Recipe Instructions

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.

Source:
COOKING MONDAY TO FRIDAY SHOW # MF6709

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