Summer pasta and lentil salad
Enjoy a delightful Summer Pasta and Lentil Salad bursting with fresh flavors and nutritious ingredients. Perfect for a light and satisfying meal.
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
- 450g 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
Instructions:
- Start by mixing together the oils, vinegar, and Dijon mustard at the base of a mixing bowl. Crush the garlic and mix it into the dressing along with some salt and pepper for seasoning. Combine all the components except for the pine nuts and mix well. Taste and adjust the seasoning as necessary, adding more of any ingredient you feel is lacking.
- Sprinkle pine nuts over each serving of salad before serving.
Summary:
- Calories: 5622 kcal
- Fat: 207 g
- Protein: 216 g
- Carbs: 746 g
- Potassium: 6759 mg
- Magnesium: 762 mg