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Macaroni-Lentil Confetti Salad
Sonja Ozbun, Fargo, ND

1 cup dry lentils
2 cups water
1 tablespoon vinegar
1 teaspoon salt
1 1/2 cup uncooked ring macaroni
8-ounce bottle zesty Italian dressing
1/2 cup chopped or shredded carrots
1/2 cup minced fresh parsley
1 cup chopped green onion
1/4 cup chopped pimento-stuffed green olives
10 cherry tomatoes, quartered
1/2 cup Parmesan cheese, freshly grated or canned
1/4 cup toasted sesame seeds

Wash lentils thoroughly. Combine water with lentils; add vinegar and salt. Bring to rapid boil; reduce heat to simmer. Cover and cook gently 20-25 minutes; drain well. Cook macaroni according to package directions; drain well.

Combine warm lentils and macaroni with Italian dressing. Stir gently; refrigerate until cool.

Add parsley, carrots, onion and olives. Refrigerate until ready to serve. Shortly before serving, add tomatoes, Parmesan cheese, and sesame seeds.

Serves 8.