Marinated Corn and Lentil Pasta Salad Recipe

Marinated Corn and Lentil Pasta Salad Recipe

  • 1 cup whole-wheat elbow macaroni, cooked
  • 1 1/2 cups cooked lentils
  • 1 cup corn kernels, blanched
  • 1 tomato, diced
  • 1/2 green pepper, diced
  • 1 green onion, sliced
  • 1/3 cup canola oil
  • 2 tablespoons vinegar
  • 2 tablespoons tomato juice
  • 1 tablespoon granulated sugar
  • 1 tablespoon chopped fresh dill
  • 2 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/2 cup sunflower seeds
  1. In a large bowl combine pasta, lentils, corn, tomato, green pepper and green onion.
  2. 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.
  3. Pour half the dressing over salad; toss well. Cover; refrigerate at least 2 hours.
  4. Before serving, toss again with remaining dressing. Sprinkle sunflower seeds over top.
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