Bow Tie Pasta Salad with Lentil and Apple

The first time I tried this was at a Pot Luck luncheon at my office. What a hit - delicious and fresh. Best served at room temperature.

1¾ hours | 1 hour prep | SERVES 6

1/2	cup dried lentils
3	cups water
8	ounces bow tie pasta, farfalle
10	cherry tomatoes, halved
4	scallions, chopped
2	apples, cored and diced
1	yellow pepper, seeded and diced
1/2	cup olive oil
1/4	cup balsamic vinegar, I prefer white balsamic
1/4	cup fresh basil leaves, chopped
2	garlic cloves, minced
2	tablespoons fresh parsley, minced
1/2	teaspoon salt
1/4	teaspoon dried red pepper flakes
1/4	cup parmesan cheese, grated

1. Place lentils and water in sauce pan and simmer over medium heat for 40-45 minutes, until tender. Drain and chill.
2. Meanwhile, cook pasta until al dente - drain and rinse under cold water.
3. In a large bowl, combine lentils, pasta and remaining ingredients.
4. Chill for 1 hour to let flavors blend. Take out and let stand at room temperature before serving.
5. Enjoy!
   
   

For best results, you can try using Israeli olive oil to add variety to the food.

This recipe courtesy of holyfoodimports.com