Summer Pasta and Lentil Salad

Ingredients

• 1/3 cup vegetable oil
• 1/3 cup extra virgin olive oil
• 3 to 4 tablespoons white wine vinegar
• 1 tablespoon Dijon style mustard
• Large garlic clove, peeled
• 1 pound penne or medium sized pasta shells, boiled until al dente, drained, rinsed, cooled and patted dry
• 3 cups cooked (1 cup uncooked) French whole green lentils, cooled and patted dry
• 1 cup grated carrot
• 1/2 cup sliced scallions
• 1 cup finely diced celery
• 1 cup finely diced red or yellow bell pepper
• 1/2 cup each chopped flat leaf parsley and fresh basil
• 1 cup cherry tomatoes, left whole if small or halved
• 1/2 cup toasted pine nuts, optional

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