Recipe for Summer Pasta and Lentil Salad 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1/3 cup Vegetable oil
1/3 cup Extra virgin olive oil
4 tbl White wine vinegar
1 tbl Dijon style mustard
lg Garlic clove,, peeled
1 lb Penne or medium sized pasta shells, boiled until al dent drained, rinsed, cooled and patted dry
3 cup Cooked (1 cup uncooked) French whole green lentils, cooled and patted dry
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 Each chopped flat leaf parsley and fresh basil
1 cup Cherry tomatoes, left whole if small, or halved
Instructions:
Instructions: 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.

Yield: 8 to 10 servings

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