I made this dish for a cook out a few weeks ago~ I was planning to use quinoa, but I was out! So instead I used these cute little noodles, though couscous would be perfect too! 🙂
It was super super yummy & refreshing for summer.
In other news…
Pax has some kind of infection. Insert sad mommy face here. I’m planning to elaborate in a subsequent post, so stay tuned. For now, enjoy the dish!
Lentil & Acini di pepe pasta salad
- 1 c. dried Lentils
- 1/2 c.- 1 c. dry Acini di pepe pasta (I think this was about a 1/2 package or 1/2 lb…)
- Pistachios, shelled (approx 1 c. before shelling)
- 1/2 c. Craisins
- 1 package (8oz) Shredded parmesan
- 3 Green onions, chopped
- 1/4 c. Sesame seeds
I am guessing on these measurements… but usually you want to shoot for one part acid (vinegar/lemon juice etc) to 2 parts oil.
- 1/8 c. Apple cider vinegar
- Kosher salt
- 3 tbsp Honey
- 2 tbsp agave
- lemon juice
- garlic 1 clove
- 1/4 c. Olive oil
Prepare pasta & lentils as per package instructions. Let cool to room temperature (or shock with cold water). Toss with remaining salad ingredients. Combine all salad ingredients except olive oil. Wisk together and stream in the EVOO. Dress, chill, & serve!