1/3 cup vegetable oil
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar — (up to 4)
1 tablespoon dijon style mustard
1 large garlic clove — peeled
1 pound penne or medium sized pasta shells
–boiled until al dente — drained –rinsed – cooled and patted dry 3 cups cooked french whole green lentils — cooled
–and patted dry –1 cup uncooked 1 cup grated carrot
1/2 cup sliced scallions
1 cup finely diced celery
1 cup finely diced red or yellow bell pepper
1/2 cup chopped flat leaf parsley
–and fresh basil 1 cup cherry tomatoes
–left whole if small or halved 1/2 cup toasted pine nuts — optional
In the bottom of a mixing bowl combine the oils, vinegar and Dijon mustard. Pass the garlic through a press into the dressing and season it well with salt and pepper. Add all the ingredients but the pine nuts and toss to blend. Adjust the seasoning; add a bit more of whatever you think the salad needs.
Top each portion of salad with the pine nuts.
Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997