Summer Garden Lentil and Pasta Salad Recipe

Name: Summer Garden Lentil and Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ tablespoons balsamic vinegar; 1 ½ tablespoons extra virgin olive oil; 1 tablespoon minced shallot; 1 tablespoon Dijon mustard; 1 ½ teaspoons minced fresh garlic; ⅛ teaspoon salt; ⅛ teaspoon pepper; 1 cup fat-free chicken broth; ½ cup petite dry green lentils; 1 bay leaf; 2 cups uncooked orecchiette (pasta); 1 cup chopped zucchini; ¾ cup halved cherry tomatoes; ½ cup chopped red bell pepper; ½ cup chopped yellow bell pepper; ½ cup chopped red onion; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh flat leaf parsley; 2 tablespoons grated parmigiano-reggiano cheese; 1 ½ teaspoons chopped fresh oregano (or 1/2 t. dried); 1 ½ teaspoons chopped fresh thyme (or 1/2 t. dried); ¼ teaspoon salt; ¼ teaspoon fresh ground black pepper

Servings: persons

2 ½ tablespoons balsamic vinegar
1 ½ tablespoons extra virgin olive oil
1 tablespoon minced shallot
1 tablespoon Dijon mustard
1 ½ teaspoons minced fresh garlic
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup fat-free chicken broth
½ cup petite dry green lentils
1 bay leaf
2 cups uncooked orecchiette (pasta)
1 cup chopped zucchini
¾ cup halved cherry tomatoes
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
½ cup chopped red onion
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons grated parmigiano-reggiano cheese
1 ½ teaspoons chopped fresh oregano (or 1/2 t. dried)
1 ½ teaspoons chopped fresh thyme (or 1/2 t. dried)
¼ teaspoon salt
¼ teaspoon fresh ground black pepper

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.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 ½ tablespoons balsamic vinegar, 1 ½ tablespoons extra virgin olive oil, 1 tablespoon minced shallot, 1 tablespoon Dijon mustard, and more.

Yes, Summer Garden Lentil and Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Garden Lentil and Pasta Salad

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