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Summer Garden Lentil and Pasta Salad




Source of Recipe


Source: Cooking Light-7/03






List of Ingredients



• Vinaigrette:
  
• 2 1/2 tablespoons balsamic vinegar
  
• 1 tablespoon minced shallots
  
• 1 1/2 teaspoons minced fresh garlic
  
• 1 tablespoon Dijon mustard
  
• 1 1/2 tablespoons extra virgin olive oil
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon freshly ground black pepper
  
• Salad:
  
• 1 cup fat-free, less-sodium chicken broth
  
• 1/2 cup dried petite green lentils
  
• 1 bay leaf
  
• 2 cups uncooked orecchiette pasta ("little ears" pasta)
  
• 1 cup diced zucchini
  
• 3/4 cup halved cherry tomatoes
  
• 1/2 cup diced red bell pepper
  
• 1/2 cup diced yellow bell pepper
  
• 1/2 cup diced red onion
  
• 2 tablespoons chopped fresh basil
  
• 2 tablespoons chopped fresh flat-leaf parsley
  
• 2 tablespoons grated Parmigiano-Reggiano cheese
  
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
  
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper
  






Instructions



1. To prepare vinaigrette, combine first 7 ingredients in a blender or food processor; process until well blended.
   
2. 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.
   
3. Cook pasta according to package directions; omitting the salt and fat. Drain and rinse with cold water.
   
4. Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.
   
5. Yield 4 servings: serving size: 1 1/4 cups.) 380 cal, 7.9g fat, 16.2g pro, 63.7g carb, 7.6g fiber, 3mg chol, 3.9mg iron, 447mg sod, 97mg calc.