Lentil and Pasta Salad
Lightly "Lemoned"

Lightly Lemoned Lentil and Pasta Salad

Ingredients

Salad

2 cups of bowtie or Farfalle pasta, preferably whole grain or wheat
1 cup of dried lentils
1 medium carrot, shredded (about 1/3 cup)
2 green onions, chopped
1/3 cup of chopped olives
1 celery stalk, sliced thin
1/4 cup of chopped fresh parsley

Dressing

2 tablespoons of extra virgin olive oil
1/2 teaspoon of tabasco sauce
1/3 cup of fresh squeezed lemon juice
1 large garlic clove, minced
Sea salt and fresh ground black pepper to taste

How we make it

Combine all of the dressing ingredients in a small bowl and whisk until well blended. Refrigerate dressing until salad is prepared.

Add lentils and 2 cups of water to a medium saucepan and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes. The lentils should be tender but not mushy. Drain and rinse with cold water.

Cook the pasta according to package directions, Drain and rinse with cold water and place in a large bowl.

Add the lentils and the remaining salad ingredients. Pour the dressing over the salad and toss gently to completely coat.

Refrigerate for at least an hour before serving.

Makes 4 servings (about 1/1/4 cups each)


Per serving: Calories 260, Calories from Fat 76, Total Fat 8.62g, Saturated Fat 1.19g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 123mg, Potassium 628mg, Total Carbs 33.52g, Dietary Fiber 16.5g, Sugars 2.5g, Protein 13.34g

Serve with a crusty bread and tomato wedges with a side of fresh fruit.