Marinated Corn and Lentil Pasta Salad with Nutritionist Judy Scott Welden
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.
