Pasta, Chili And Lentil Salad

Pasta, Chili And Lentil Salad

Ingredients

  • 1 cup chopped sun-dried tomatoes
  • 1 cup dried lentils
  • 3 cups water
  • 8 ounces pasta (farfalle or rotini)
  • 4 scallions, chopped
  • 1 yellow or green bell pepper, seeded and diced
  • 1 to 3 chili peppers, seeded and minced
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh basil leaves, chopped
  • 2 cloves garlic, minced
  • 2 to 3 tablespoons minced fresh parsley
  • 1/2 to 2 teaspoons hot pepper sauce (optional)
  • 1/2 teaspoon salt

Directions

Soak tomatoes in warm water for 1 hour. Drain; discard water. If time is a problem, simmer the tomatoes very gently for 5 minutes, then cool as you prepare the rest of the salad. Meanwhile, place lentils and water in a saucepan; simmer over medium heat for 40 to 45 minutes, until tender. Drain. Cook pasta according to package directions until al dente. Drain and rinse under cold water. In a large bowl, combine tomatoes, lentils, pasta. In a separate bowl, combine remaining ingredients and whisk until well blended. Pour over pasta, chill for 30 minutes to 1 hour before serving.

  • 4 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min