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Ingredients

• Vinaigrette:
• 2 1/2 tablespoons balsamic vinegar
• 1 tablespoon minced shallots
• 1 1/2 teaspoons minced fresh garlic
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoons extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 
  Salad:
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup dried petite green lentils
• 1 bay leaf
• 2 cups uncooked orecchiette pasta ('little ears' pasta)
• 1 cup diced zucchini
• 3/4 cup halved cherry tomatoes
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced red onion
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 1 1/2 teaspoons chopped fresh or
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Description

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