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Ingredients Jump to Instructions ↓

  1. 1/3 cup vegetable oil

  2. 1/3 cup extra virgin olive oil

  3. 3 tablespoons white wine vinegar -- (up to 4)

  4. 1 tablespoon dijon style mustard

  5. 1 large garlic clove -- peeled

  6. 1 pound penne or medium sized pasta shells

  7. --boiled until al dente -- drained --rinsed - cooled and patted dry 3 cups cooked french whole green lentils -- cooled

  8. 1 cup uncooked 1 cup grated carrot

  9. 1/2 cup sliced scallions

  10. 1 cup finely diced celery

  11. 1 cup finely diced red or yellow bell pepper

  12. 1/2 cup chopped flat leaf parsley

  13. --and fresh basil 1 cup cherry tomatoes

  14. --left whole if small or halved 1/2 cup toasted pine nuts -- optional

  15. 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.

  16. Top each portion of salad with the pine nuts.

  17. 4paws

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