Summer Pasta And Lentil Salad(Mf)

* Exported from MasterCook *

Summer Pasta And Lentil Salad (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF6709
Serving Size : 10 Preparation Time :0:00
Categories : Pasta-Sal Bean-Sal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup vegetable oil
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar -- (up to 4)
1 tablespoon dijon style mustard
1 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 french whole green lentils -- cooled
--and patted dry
--1 cup uncooked
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 chopped flat leaf parsley
--and fresh basil
1 cup cherry tomatoes
--left whole if small or halved
1/2 cup toasted pine nuts -- optional

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.

Yield: 8 to 10 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997




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