Pasta and lentil salad
Operation empty out fridge and freezer is on it’s way at home because we’re leaving for Sweden early Saturday morning. I like to clean the fridge before I leave so I come home to a clean kitchen and fridge.
I had leftover whole wheat pasta and lentils in the fridge so both ended up in a salad for lunch. I also had one lonely zucchini sitting in the garden after I picked off all zucchinis and gave them away to my friend Andrea. It too ended up in the salad.
I’m worried how my zucchini plant will fair while I’m away. This year it has really produced a lot of zucchini to my happiness. I have no idea what I’ve done differently besides Bella singing to each plant:) I have used them all to make baby food for Noah who loves zucchini and make ratatouille last weekend which is now in the freezer.
1 cup cooked whole wheat pasta
1/2 cup cooked lentils
2 cups lettuce, torn into small pieces
1/2 cup sundried tomatoes, soaked for one hour and sliced
1 small zucchini, sliced very thin
1/2 cup cheese, cubed ( I used rice)
2 tsp flax seed oil
1 tsp Dijon mustard
1 tbs soaking water from sundried tomatoes
1 tbs balsamic vinegar
Salt and pepper to taste
Mix the dressing first my blending flax seed oil, mustard, soaking water, balsamic, salt and pepper in a small bowl. In a large bowl, mix lettuce, lentils, cheese, pasta, zucchini and sundried tomatoes. Toss with dressing.