Instructions: In small bowl, combine all dressing ingredients; beat with wire whisk until well blended. Refrigerate.

In medium saucepan, combine lentils and 2 cups water. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender but not mushy; drain, rinse with cold water to cool

Meanwhile, cook pasta to desired doneness as directed as package. Drain, rinse with cold water to cool.

In large bowl, combine pasta, lentils and all remaining ingredients. Pour dressing over salad; toss gently to coat. Refrigerate at least 1 hour to blend flavour. If desired, serve on bed of leaf lettuce.

Serves 4 (1-1/4 cups)

Yield: 5 cups
T(Ready in):
"1:40"

NOTES : Dennis & I felt it was too acidy so next time I made this we added 1 teaspoon Splenda (sugar). Excellent picnic salad!!

We had this on week-end, good picnic recipe.

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