*  Exported from  MasterCook  *
 
                     Summer Pasta And Lentil Salad (Mf)
 
 Recipe By     : COOKING MONDAY TO FRIDAY SHOW # MF6709
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Pasta-Sal                        Bean-Sal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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.
 
 Yield: 8 to 10 servings 
 
 Busted  by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997
 
 
 
 
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