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Marinated Corn and Lentil Pasta
Salad
Ingredients
- 250 mL Whole wheat elbow macaroni, 1 cup
- 375 mL Cooked lentils, 1 1/2 cups
- 250 mL Fresh or frozen corn kernels, blanched,
1 cup
- 1 Tomato, diced, 1
- 1/2 Green pepper, diced, 1/2
- 1 Green onion, sliced, 1
- 75 mL Canola oil, 1/3 cup
- 25 mL Vinegar, 2 Tbsp.
- 25 mL Tomato juice or water, 2 Tbsp.
- 15 mL Sugar, 1 Tbsp.
- 15 mL Chopped fresh dill or 2 mL (1/2 tsp.) dry,
1 Tbsp.
- 2 Cloves garlic, chopped, 2
- 2 mL Salt, 1/2 tsp.
- 2 mL Dry mustard, 1/2 tsp.
- 1 mL Paprika, 1/4 tsp.
- 0.5 mL Pepper, 1/8 tsp.
- 125 mL Sunflowers seeds, 1/2 cup
Instructions
- Cook pasta as to package directions, drain, cool.
- In a large bowl toss together pasta, lentils,
corn, tomato, green pepper and green onion.
- In a small jar with a tight fitting lid, combine
canola oil, vinegar, tomato juice, sugar, dill, garlic, salt, mustard,
paprika and pepper, shake well.
- Pour 1/2 the dressing over salad; toss well.
- Cover; refrigerate at least 2 hours.
- Before serving, toss again with remaining dressing.
- Sprinkle sunflower seeds over top.
- Makes 12 servings.
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