| 1/3 | c | Vegetable oil |
| 1/3 | c | Extra virgin olive oil |
| 4 | tb | White wine vinegar |
| 1 | tb | Dijon style mustard |
| lg | Garlic clove,; peeled |
| 1 | lb | Penne or medium sized pasta shells, boiled until al dent drained, rinsed, cooled and patted dry |
| 3 | c | Cooked (1 cup uncooked) French whole green lentils, cooled and patted dry |
| 1 | c | Grated carrot |
| 1/2 | c | Sliced scallions |
| 1 | c | Finely diced celery |
| 1 | c | Finely diced red or yellow bell pepper |
| 1/2 | c | Each chopped flat leaf parsley and fresh basil |
| 1 | c | Cherry tomatoes, left whole if small; or halved |
| 1/2 | c | Toasted pine nuts,; optional |
