Summer Garden Lentil and Pasta Salad

Ingredients

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

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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