Summer Garden Lentil and Pasta Salad

Name: Summer Garden Lentil and Pasta Salad
Yield: 4 servings (serving size: 1 1/4 cups)
Ingredients: Vinaigrette:; 2 ½ tablespoons balsamic vinegar; 1 tablespoon minced shallots; 1 ½ teaspoons minced fresh garlic; 1 tablespoon Dijon mustard; 1 ½ tablespoons extra virgin olive oil; ⅛ teaspoon salt; ⅛ teaspoon freshly ground black pepper; Salad:; 1 cup fat-free, less-sodium chicken broth; ½ cup dried petite green lentils; 1 bay leaf; 2 cups uncooked orecchiette pasta (; 1 cup diced zucchini; ¾ cup halved cherry tomatoes; ½ cup diced red bell pepper; ½ cup diced yellow bell pepper; ½ cup diced red onion; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons grated Parmigiano-Reggiano cheese; 1 ½ teaspoons chopped fresh or; ½ teaspoon dried oregano; 1 ½ teaspoons chopped fresh or 1/2 teaspoon dried thyme; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper

4 Ratings
4 Reviews

Petite green lentils are sometimes labeled "le puy lentils." Other lentils also will work, but the cook time could change, so make sure they are tender before you drain and rinse them.

By Jennifer Martinkus and Derrin Davis

Recipe by Cooking Light July 2003

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Credit: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:

4 servings (serving size: 1 1/4 cups)

Nutrition Info

Directions

Step 1
To prepare vinaigrette, combine first 7 ingredients in a blender or food processor; process until well blended.

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Step 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.
Step 3
Cook pasta according to package directions, omitting the salt and fat. Drain and rinse with cold water.
Step 4
Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.

Nutrition Facts

Per Serving:

380 calories; calories from fat 19%; fat 7.9g; saturated fat 1.6g; mono fat 4.4g; poly fat 1.5g; protein 16.2g; carbohydrates 63.7g; fiber 7.6g; cholesterol 3mg; iron 3.9mg; sodium 447mg; calcium 97mg.

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veryslowcook

08/09/2015

Not too exciting. Probably won't make this again. I added a little spicy sausage and feta cheese for a main dish.

HikingHonu

10/24/2013

Substituted carrot and celery for red bell pepper. Fantastic.

lesrick

08/31/2013

I make way more dressing than it calls for. Its delicious, and always a hit at bbq's

bahibektoi

08/06/2009

Good, yet even with all the fresh herbs I found it a tad bit bland, but my husband really liked it. (I did omit the salt at the end, though, because there was already salt from both the broth and the parmesan.)

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Summer Garden Lentil and Pasta Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Summer Garden Lentil and Pasta Salad

Account

Summer Garden Lentil and Pasta Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Summer Garden Lentil and Pasta Salad