Summer Garden Lentil and Pasta Salad

8 Servings
Pasta Lentil
pasta + salad lentil + salad Pasta Lentil

aigrette:
2 1/2 tbs samic vinegar
1 tbs minced llots
1 1/2 tsp minced fresh lic
1 tbs on mustard
1 1/2 tbs ra virgin olive oil
1/8 tsp t
1/8 tsp freshly ground ck pepper
ad:
1 cup fat-free, less-sodium cken broth
1/2 cup dried petite green tils
1 leaf
2 cups uncooked orecchiette ta
1 cup diced chini
3/4 cup halved rry tomatoes
1/2 cup diced bell pepper
1/2 cup diced low bell pepper
1/2 cup diced onion
2 Tbs chopped fresh il
2 Tbs chopped fresh flat-leaf sley
2 Tbs grated migiano-Reggiano cheese
1 1/2 tsp chopped fresh or 1/2 tsp dried gano
1 1/2 tsp chopped fresh or 1/2 teaspoon dried me
1/4 tsp t
1/4 tsp freshly ground ck pepper

To prepare vinaigrette, combine firstr 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. Discard bay leaf. Cook pasta according to package directions, omitting the salt and fat. Drain and rinse with cold water. Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.


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