Summer Pasta and Lentil Salad (Food Network Kitchens)

Prep Time: 40 Minutes

Cook Time: 40 Minutes

Ready In: 80 Minutes

Servings: 8

Ingredients:

1/3 cup vegetable oil

1/3 cup extra virgin olive oil

3 to 4 tablespoons white wine vinegar

1 tablespoon dijon style mustard

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 (1 cup uncooked) french whole green lentils, cooled and patted dry

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 each chopped flat leaf parsley and fresh basil

1 cup cherry tomatoes, left whole if small or halved

1/2 cup toasted pine nuts, optional

Directions:

1. 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.
2. Top each portion of salad with the pine nuts.

By RecipeOfHealth.com