I had leftover grilled zucchini, some arugula hanging out in the fridge, and a can of lentils, so naturally they all found their way into a pasta salad. Herby Ditalini Salad with Grilled Zucchini & Lentils Servings: 4-6 Prep Time: 15 minutes Cook Time: 10 minutes Ingredients For the Salad * 1 cup dry ditalini pasta * 1 (15 oz) can lentils, drained and rinsed * 2-3 grilled zucchini, chopped * 1/4 cup fresh parsley, chopped * 1/3 cup shaved Parmesan cheese * 2 cups baby arugula For the Arugula Vinaigrette * 1 packed cup arugula * 1 garlic clove * 2 tbsp lemon juice * 1 tbsp red wine vinegar * 1/4 cup extra virgin olive oil * 1/2 tsp kosher salt * Freshly ground black pepper, to taste Instructions 1. Cook the ditalini in well-salted water according to package directions. Drain and drizzle with a touch of olive oil. 2. Add the arugula, garlic, lemon juice, vinegar, olive oil, salt, and pepper to a blender. Blend until smooth and vibrant green. 3. In a large bowl, combine the cook...