Cold Lentil Salad

3 cups cold water
1/2 cup dried lentils
1/2 teaspoon salt
1/2 cup diced celery
1/2 cup diced red bell pepper
1/3 cup mint sauce
1/4 cup diced red onion
1/4 cup chopped flat-leaf parsley
2 tablespoons olive oil
1 clove small garlic, finely chopped
1/4 teaspoon dried oregano, crushed
4 large lettuce leaves

1. Combine water, lentils and salt in small saucepan. Bring to a
boil over high heat. Cook, stirring occasionally, for 15 minutes
or until lentils are crisp-tender. Drain; run lentils under cold
water.

2. Combine lentils, celery, bell pepper, mint sauce, onion, parsley,
olive oil, garlic and oregano in medium bowl; mix well. Cover;
refrigerate until ready to serve. Serve over lettuce leaves.

Pasta Party Salad

6 ounces rotini or shell macaroni
Salted water
Oregano Dressing (recipe follows)
2 cups fresh spinach, torn
1 cup each chopped tomato and blanched pea pods
1/4 cup natural California pistachios, chopped
Black pepper
Freshly grated Parmesan cheese

1. Cook rotini in boiling, salted water according to package
directions; drain.

2. Marinate hot rotini in Oregano Dressing; cool at room
temperature.

3. Combine with spinach, tomato, pea pods, pistachios and black
pepper to taste. Sprinkle with Parmesan cheese.

Oregano Dressing: Combine 1/4 cup each oil and red wine
vinegar, 3/4 teaspoon crushed oregano and 1/8 teaspoon garlic
powder. Makes 1/2 cup.

Cilantro Pesto Pasta Salad

1 pound rigatoni or other small pasta
1/2 cup olive oil
1 cup fresh cilantro leaves, washed, loosely packed
2 cloves garlic, crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
Salt and freshly ground pepper to taste

1. Cook rigatoni according to package directions, drain well.

2. In blender container, blend oil, cilantro, garlic and oregano until
smooth.

3. Toss pasta with dressing; toss in pine nuts and olives; season to
taste with salt and pepper. Cover and refrigerate. Toss again
before serving.