Summer Pasta and Lentil Salad

• 13 cup vegetable oil
• 13 cup olive oil, extra-virgin
• 3 tablespoons white wine vinegar
• 1 tablespoon dijon mustard
• 1 large garlic cloves peeled
• 1 pound pasta shells boiled
• 3 cups lentils, green
• 1 cup carrots grated
• 1/2 cup scallions, spring or green onions sliced
• 1 cup celery diced
• 1 cup sweet red bell peppers diced
• 1/2 cup parsley leaves chopped
• 1 cup cherry tomatoes
• 1/2 cup pine nuts optional

1. In the bottom of a mixing bowl combine the oils, vinegar and Dijon mustard.
2. Pass the garlic through a press into the dressing and season it well with salt and pepper.
3. Add all the ingredients but the pine nuts and toss to blend.
4. Adjust the seasoning; add a bit more of whatever you think the salad needs.
5. Top each portion of salad with the pine nuts.

vegetable oil, olive oil, white wine vinegar, mustard, garlic, pasta, lentils, carrots, scallions, celery, sweet red bell peppers, parsley, cherry tomatoes, nuts

Taken from recipeland.com/recipe/v/summer-pasta-lentil-salad-41967 (may not work)