SUMMER PASTA AND LENTIL SALAD

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Summer Pasta and Lentil Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 14

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

Steps:

  • 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.

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