Summer Garden Lentil and Pasta Salad

Petite green lentils are sometimes labeled "le puy lentils." Other lentils also will work, but the cook time could change, so make sure they are tender before you drain and rinse them.

Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

• Vinaigrette:
• 2 1/2  tablespoons  balsamic vinegar
• 1  tablespoon  minced shallots
• 1 1/2  teaspoons  minced fresh garlic
• 1  tablespoon  Dijon mustard
• 1 1/2  tablespoons  extra virgin olive oil
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 
  Salad:
• 1  cup  fat-free, less-sodium chicken broth
• 1/2  cup  dried petite green lentils
• 1  bay leaf
• 2  cups  uncooked orecchiette pasta ("little ears" pasta)
• 1  cup  diced zucchini
• 3/4  cup  halved cherry tomatoes
• 1/2  cup  diced red bell pepper
• 1/2  cup  diced yellow bell pepper
• 1/2  cup  diced 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 or
• 1/2  teaspoon  dried oregano
• 1 1/2  teaspoons  chopped fresh or 1/2 teaspoon dried thyme
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

To prepare vinaigrette, combine first 7 ingredients in a blender or food processor; process until well blended.

To prepare salad, combine broth, lentils, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. Discard bay leaf.

Cook pasta according to package directions, omitting the salt and fat. Drain and rinse with cold water.

Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.

Nutritional Information

Calories:

380 (19% from fat)

Fat:

7.9g (sat 1.6g,mono 4.4g,poly 1.5g)

Protein:

16.2g

Carbohydrate:

63.7g

Fiber:

7.6g

Cholesterol:

3mg

Iron:

3.9mg

Sodium:

447mg

Calcium:

97mg