Ingredient:
1 1/2 cups (375 mL) your favourite dry pasta
1 cup (250 mL) cooked green lentils
1/2 cup (125 mL) finely chopped red onion
1 1/2 cups (375 mL) sliced asparagus
1 red bell pepper, chopped
6 bacon slices, cooked, drained, and chopped (optional)
DRESSING:
1/2 cup (125 mL) plain Greek yogurt
4 Tbsp (60 mL) chopped fresh dill (reserve some for garnish)
3 Tbsp (45 mL) olive oil
1 Tbsp (15 mL) lemon juice
1 garlic clove, chopped
to taste, salt and pepper
Method:
Cook pasta according to package instructions. Drain and toss with a small amount of oil to prevent it from sticking. Cool on a baking sheet.
Combine lentils, onion, asparagus, pepper, and bacon together in a large bowl. Toss into the pasta.
For the dressing: Combine all ingredients in a blender or with an immersion blender and process until smooth. Season to taste with salt and pepper.
Toss dressing with the prepared salad and season to taste. Garnish with fresh dill and serve.
1 1/2 cups (375 mL) your favourite dry pasta
1 cup (250 mL) cooked green lentils
1/2 cup (125 mL) finely chopped red onion
1 1/2 cups (375 mL) sliced asparagus
1 red bell pepper, chopped
6 bacon slices, cooked, drained, and chopped (optional)
DRESSING:
1/2 cup (125 mL) plain Greek yogurt
4 Tbsp (60 mL) chopped fresh dill (reserve some for garnish)
3 Tbsp (45 mL) olive oil
1 Tbsp (15 mL) lemon juice
1 garlic clove, chopped
to taste, salt and pepper
Method:
Cook pasta according to package instructions. Drain and toss with a small amount of oil to prevent it from sticking. Cool on a baking sheet.
Combine lentils, onion, asparagus, pepper, and bacon together in a large bowl. Toss into the pasta.
For the dressing: Combine all ingredients in a blender or with an immersion blender and process until smooth. Season to taste with salt and pepper.
Toss dressing with the prepared salad and season to taste. Garnish with fresh dill and serve.
