Summer Garden Lentil and Pasta Salad

Prep Time: 60 Minutes

Cook Time: 25 Minutes

Ready In: 85 Minutes

Servings: 4

From Cooking Light. Serving size: 1 1/4 c. Per serving: 380 calories, 7.9 g fat, 16.2 g protein, 63.7 g carb, 7.6 g fiber, 3 mg cholesterol.

Ingredients:

2 1/2 tablespoons balsamic vinegar

1 1/2 tablespoons extra virgin olive oil

1 tablespoon minced shallot

1 tablespoon dijon mustard

1 1/2 teaspoons minced fresh garlic

1/8 teaspoon salt

1/8 teaspoon pepper

1 cup fat-free chicken broth

1/2 cup petite dry green lentils

1 bay leaf

2 cups uncooked orecchiette (pasta)

1 cup chopped zucchini

3/4 cup halved cherry tomatoes

1/2 cup chopped red bell pepper

1/2 cup chopped yellow bell pepper

1/2 cup chopped red onion

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh flat leaf parsley

2 tablespoons grated parmigiano-reggiano cheese

1 1/2 teaspoons chopped fresh oregano (or 1/2 t. dried)

1 1/2 teaspoons chopped fresh thyme (or 1/2 t. dried)

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

Directions:

1. To make the vinaigrette: Add the first 7 ingredients to the container of a blender or food processor; process until well blended.
2. To make the salad: Add the broth, lentils, and bay leaf to a saucepan; bring to a boil.
3. Lower the heat; simmer 25 minutes or until lentils are tender.
4. Drain; rinse under cold water; drain.
5. Discard bay leaf.
6. Cook pasta according to package directions, omitting the salt and fat; drain and rinse under cold water, then drain again.
7. Add lentils, pasta, zucchini, and remaining 11 ingredients to a mixing bowl; stir gently to combine.
8. Drizzle with vinaigrette; toss to coat; adjust seasoning to taste and serve.

By RecipeOfHealth.com