Summer Pasta and Lentil Salad(Mf)

1/3 cup vegetable oil

1/3 cup extra virgin olive oil

3 tablespoons white wine vinegar -- (up to 4)

1 tablespoon dijon style mustard

1 large garlic clove -- peeled

1 pound penne or medium sized pasta shells

--boiled until al dente -- drained --rinsed - cooled and patted dry 3 cups cooked french whole green lentils -- cooled

--and patted dry --1 cup uncooked 1 cup grated carrot

1/2 cup sliced scallions

1 cup finely diced celery

1 cup finely diced red or yellow bell pepper

1/2 cup chopped flat leaf parsley

--and fresh basil 1 cup cherry tomatoes

--left whole if small or halved 1/2 cup toasted pine nuts -- optional

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

Top each portion of salad with the pine nuts.

Busted by Gail Shermeyer <[email protected]> on Jun 22, 1997