You are here: Home » Recipes » Garden Pasta Lentil Salad Garden Pasta Lentil Salad Recipe by Serena Ball, RD Yield 4 servings Use any combination of garden vegetables for this simple entrée salad. Protein-rich toppings like cheese and hard-cooed eggs add kid-friendly appeal. For an impressive side salad, slice 1/2 inch off the top of 6 to 8 tomatoes and hollow out, adding tomato-insides to salad ingredients; serve salad inside the tomatoes. PrintEmail Ingredients 1 cup (about 6 ounces) lentils3 cups fat-free, reduced-sodium chicken broth1 bay leaf1/2 pound whole-greain rotini pasta3 tablespoons extra-virgin olive oil2 tablespoons white wine vinegar1 teaspoon Dijon mustard1/2 teaspoon salt Freshly ground black pepper2 green onions, thinly sliced2 tomatoes, chopped1 cucumber, sliced1/3 cup chopped fresh mint or basil4 ounces aged Cheddar cheese, cubed2 hard-cooked eggs, peeled and chopped Instructions Combine lentils, broth ad bay leaf, in a medium saucepan and bring to a boil. Reduce heat, cover and simmer until lentils are tender, 30 to 35 minutes. Drain and discard bay leaf; set aside. Cook pasta according to package directions. Drain in a colander and rinse with cold water to cool. Whisk together vinegar, mustard, salt and pepper; add olive oil in a steady stream, whisking constantly. Combine pasta with green onions, tomatoes, cucumbers, mint, cheese and cooked lentils. Pour dressing over salad, toss gently and top with eggs.