Summer Garden Lentil and Pasta Salad

Ingredients

• 1 cup fat-free, less-sodium chicken broth
• Salad:
• ¹/₈ teaspoon freshly ground black pepper
• ¹/₈ teaspoon salt
• ¼ teaspoon salt
• ½ cup dried petite green lentils
• 1 ½ tablespoons extra virgin olive oil
• + 19 more ingredients
• • 1 tablespoon Dijon mustard
  • 1 ½ teaspoons minced fresh garlic
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon minced shallots
  • Vinaigrette:
  • 2 ½ tablespoons balsamic vinegar
  • 1 ½ teaspoons chopped fresh or
  • 1 bay leaf
  • 1 cup diced zucchini
  • ¾ cup halved cherry tomatoes
  • ½ cup diced red bell pepper
  • ½ cup diced red onion
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 cups uncooked orecchiette pasta ("little ears" pasta)
  • 1 ½ teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh basil
  • ½ cup diced yellow bell pepper

To prepare vinaigrette, combine first 7 ingredients in a blender or food processor; process until well blended. To prepare salad, combine broth, lentils, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. D...

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