Marinated Corn and Lentil Pasta Salad

Watch Judy Foodie demonstrate this recipe here.

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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