Title: Summer Pasta and Lentil Salad
Categories: New, Text, Import
Yield: 1 Servings

1/3 c Vegetable oil
1/3 c Extra virgin olive oil
4 tb White wine vinegar
1 tb Dijon style mustard
lg Garlic clove,; peeled
1 lb Penne or medium sized pasta
-shells, boiled until al
-dent drained, rinsed,
-cooled and patted dry
3 c Cooked (1 cup uncooked)
-French whole green
-lentils, cooled and patted
-dry
1 c Grated carrot
1/2 c Sliced scallions
1 c Finely diced celery
1 c Finely diced red or yellow
-bell pepper
1/2 c Each chopped flat leaf
-parsley and fresh basil
1 c Cherry tomatoes, left whole
-if small; or halved
1/2 c 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
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6709

Posted to MC-Recipe Digest V1 #283

Date: Thu, 7 Nov 1996 08:32:25 -0500

From: Meg Antczak