Summer Garden Lentil and Pasta Salad

Summer Garden Lentil and Pasta Salad
Photo by Photography: Randy Mayor

Ingredients

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

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...

View full recipe at My Recipes

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