A light and lovely Mediterranean salad with crunch and spice.
1/2 C lemon juice (fresh-squeezed or bottled)
1 1/2 tsp salt
1/4 C olive oil
2 dashes hot sauce
2 cloves garlic, minced
2 C uncooked lentils
4 C water
2 C uncooked pasta shells
2 stalks celery, thinly sliced
2/3 C grated carrots
1/2 C chopped fresh parsley (or mint)
1/2 C pinenuts
In a small bowl, combine lemon juice, salt, olive oil, hot sauce, and garlic. Use wire whisk to blend. Refrigerate.
In a medium saucepan, combine lentils and 4 C of water. Bring to a boil and reduce heat. Cover and simmer until lentils are tender but not mushy (about 15 minutes). Drain and rinse with cool water. Set aside.
Cook pasta according to package directions until shells are tender but still firm. Drain and rinse with cold water.
In a large bowl, combine pasta, lentils, and remainder of ingredients. Pour dressing over salad and toss gently. Refrigerate overnight.
Serving suggestions: Place leaf lettuce on a platter and spoon salad onto lettuce.
Submitted by Debby Shabo Wade
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Read more at the source: Lemon Lentil Pasta Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.