Summer Garden Lentil and Pasta Salad

Submitted by ratherbeswimmin

"From Cooking Light. Serving size: 1 1/4 c. Per serving: 380 calories, 7.9 g fat, 16.2 g protein, 63.7 g carb, 7.6 g fiber, 3 mg cholesterol."

 

• Ready In: 1hr 25mins
• Ingredients: 23
• Serves: 4

ingredients

• Vinaigrette

• 2 1⁄2 tablespoons balsamic vinegar
• 1 1⁄2 tablespoons extra virgin olive oil
• 1 tablespoon minced shallot
• 1 tablespoon Dijon mustard
• 1 1⁄2 teaspoons minced fresh garlic
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper

• Salad

• 1 cup fat-free chicken broth
• 1⁄2 cup petite dry green lentils
• 1 bay leaf
• 2 cups uncooked orecchiette (pasta)
• 1 cup chopped zucchini
• 3⁄4 cup halved cherry tomatoes
• 1⁄2 cup chopped red bell pepper
• 1⁄2 cup chopped yellow bell pepper
• 1⁄2 cup chopped red onion
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh flat leaf parsley
• 2 tablespoons grated parmigiano-reggiano cheese
• 1 1⁄2 teaspoons chopped fresh oregano (or 1/2 t. dried)
• 1 1⁄2 teaspoons chopped fresh thyme (or 1/2 t. dried)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

directions

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.