Today’s recipe is Lentil and Pomegranate Pasta Salad. This colorful lentil and pomegranate pasta salad is perfect when entertaining a crowd, or make it ahead to have ready for a filling lunch during the week. For a non-vegetarian option, add shredded chicken or cooked sliced steak to salad.

Lentil and Pomegranate Pasta Salad
Yield: 8 servings

12 ounces orecchiette pasta
4 cups (2 ounces) baby arugula
1 cup (5 ounces) drained rinsed canned lentils
1 pomegranate, seeded
1/4 cup goji berries (optional)
Lemon-herb vinaigrette:
1/3 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Coarse salt and freshly ground black pepper to taste
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped parsley
1. Cook pasta according to package directions. Rinse under cold water and drain well.
Toss together pasta, arugula, lentils and pomegranate seeds.
2. For the vinaigrette, whisk together olive oil, lemon juice, mustard, garlic, salt and pepper. Whisk in dill and parsley.
3. Toss pasta mixture with vinaigrette. Sprinkle with goji berries if using.

Click here to visit Heather’s Florida Kitchen.


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