Summer Garden Lentil and Pasta Salad

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network