Summer Garden Lentil and Pasta Salad

• 2 12 tablespoons balsamic vinegar
• 1 12 tablespoons extra virgin olive oil
• 1 tablespoon minced shallot
• 1 tablespoon Dijon mustard
• 1 12 teaspoons minced fresh garlic
• 18 teaspoon salt
• 18 teaspoon pepper
• 1 cup fat-free chicken broth
• 12 cup petite dry green lentils
• 1 bay leaf
• 2 cups uncooked orecchiette (pasta)
• 1 cup chopped zucchini
• 34 cup halved cherry tomatoes
• 12 cup chopped red bell pepper
• 12 cup chopped yellow bell pepper
• 12 cup chopped red onion
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh flat leaf parsley
• 2 tablespoons grated parmigiano-reggiano cheese
• 1 12 teaspoons chopped fresh oregano (or 1/2 t. dried)
• 1 12 teaspoons chopped fresh thyme (or 1/2 t. dried)
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper

1. To make the vinaigrette: Add the first 7 ingredients to the container of a blender or food processor; process until well blended.
2. To make the salad: Add the broth, lentils, and bay leaf to a saucepan; bring to a boil.
3. Lower the heat; simmer 25 minutes or until lentils are tender.
4. Drain; rinse under cold water; drain.
5. Discard bay leaf.
6. Cook pasta according to package directions, omitting the salt and fat; drain and rinse under cold water, then drain again.
7. Add lentils, pasta, zucchini, and remaining 11 ingredients to a mixing bowl; stir gently to combine.
8. Drizzle with vinaigrette; toss to coat; adjust seasoning to taste and serve.

balsamic vinegar, extra virgin olive oil, shallot, mustard, fresh garlic, salt, pepper, chicken broth, petite dry green lentils, bay leaf, orecchiette, zucchini, tomatoes, red bell pepper, yellow bell pepper, red onion, fresh basil, flat leaf parsley, cheese, fresh oregano, thyme, salt, ground black pepper

Taken from www.food.com/recipe/summer-garden-lentil-and-pasta-salad-125853 (may not work)