Green Lentil and Trofie Pasta Salad

Ingredients:

• 1 cup, French Green Lentils
• 1/2 pound, Trofie pasta
• 1, shallot
• 1 bag, Asparagus Cuts  - 4.4 oz of chopped and steamed asparagus
• 1 bag, Flame Roasted Red Peppers - about 2 roasted red bell peppers
• 1 cup, chopped green olives
• 1/4 cup, il Fustino Basil Olive Oil
  
• 2 tbsp, il Fustino Spanish Varietals EVOO
• 3 tbsp, il Fustino Casa Rangoni White Balsamic
• 1 tbsp, Dijon mustard
• salt and pepper - to taste

Directions:

In two separate pots, cook the lentils and trofie pasta according to package instructions. Once cooked, drain and set aside to cool while you prepare everything else.

Make the dressing: In a small bowl whisk together the Basil olive oil, EVOO, balsamic, mustard and season to taste. Set aside.

In a mixing bowl, combine the prepared lentils, pasta, and chopped vegetables. Pour the dressing over the top and toss to coat.