Lentil Salad With Pasta Shells
Recipe from Better Homes and Gardens

A refreshingly zippy mustard dressing perks up this low-fat meatless main-dish salad.


Lentil Salad With Pasta Shells

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Servings: Makes 4 main-dish servings.
Prep Time: 35 mins
Total Time: 2 hrs 35 mins
Related Categories: Broccoli, Lentils and Rice, Lunch Salad, Macaroni, Macaroni Salad, Pasta, Salad, Vegetarian Pasta, Vegetarian Pasta, Yogurt Salad Dressing
 
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Ingredients
  • 1/2  cup
    dry lentils
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  • 1-1/2  cups
    water
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  • 1/4  teaspoon
    salt
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  • 6  ounces
    packaged dried small shell macaroni (2 cups)
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  • 3/4  cup
    chopped broccoli
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  • 1/2  cup
    chopped, seeded cucumber
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  • 1/4  cup
    chopped green sweet pepper
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  • 1 
    green onion, sliced (2 tablespoons)
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  • 1/2  cup
    plain yogurt
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  • 1  tablespoon
    snipped parsley
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  • 1  tablespoon
    milk
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  • 2  to 3 teaspoons
    Dijon-style mustard
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  • 1  teaspoon
    sugar
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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  • 2 
    small tomatoes
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  • 1  to 2 tablespoons
    milk (optional)
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  • 3  cups
    shredded lettuce
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Directions
1.
Rinse and drain lentils. In a small saucepan combine lentils, water, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until the lentils are tender. Drain lentils; rinse with cold water. Drain again.
2.
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
3.
In a large mixing bowl combine lentils, pasta, broccoli, cucumber, green pepper, and green onion. Toss to mix.
4.
For dressing, in a small mixing bowl stir together yogurt, parsley, 1 tablespoon milk, mustard, sugar, 1/4 teaspoon salt, and pepper. Pour over lentil mixture. Toss to coat. Cover and chill for 2 to 24 hours.
5.
To serve, cut one of the tomatoes in half crosswise; chop one of the tomato halves. Stir chopped tomato into lentil mixture. If necessary, stir 1 to 2 tablespoons milk into lentil mixture to moisten.
6.
Line individual salad plates with lettuce. Cut the remaining tomato half and the whole tomato into slices. Then cut the tomato slices in half. Divide tomatoes among the lettuce-lined plates. Spoon lentil mixture over the tomatoes. Makes 4 main-dish servings.
Nutrition information
Calories 310, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 589 mg, Carbohydrate 58 g, Protein 16 g. Percent Daily Values are based on a 2,000 calorie diet
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