Summer Pasta and Lentil Salad

Yields:	4 servings
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1/3	cup	vegetable oil
1/3	cup	olive oil, extra-virgin
3	tablespoons	white wine vinegar
1	tablespoon	dijon mustard
1	large	garlic clove	peeled
1	pound	pasta shells	boiled
3	cups	lentils, green
1	cup	carrot	grated
1/2	cup	scallions, spring or green onions	sliced
1	cup	celery	diced
1	cup	sweet bell pepper	diced
1/2	cup	parsley leaves	chopped
1	cup	cherry tomatoes
1/2	cup	pine nuts	optional

In the bottom of a mixing bowl combine the oils, vinegar and Dijon mustard.

Pass the garlic through a press into the dressing and season it well with salt and pepper.

Add all the ingredients but the pine nuts and toss to blend.

Adjust the seasoning; add a bit more of whatever you think the salad needs.

Top each portion of salad with the pine nuts.

An excellent dish. Although we varied a little - baked in oven at 350 degrees for hour and a half. Very tasty. Easy to do. Makes a lot.