Mediterranean Pasta Salad

1 pkg rye or whole wheat spirals

1 can garbanzo beans, drained
2 cups fresh basil, chopped
1 cup whole pitted black olives
1/4 cup scallions, sliced
1 cups mixed baby salad greens

Dressing:
3 T apple cider vinegar
1 T mustard
4 cloves garlic, pressed
1/2 t sea salt
1/8 t black pepper
1/2 c olive oil

Cook pasta, drain and mix with beans. Place vinegar, mustard, garlic, salt and pepper in bowl. Whisk, add oil continuing to whisk until thick. Toss dressing with pasta and beans. Cover and marinate 1 hour at room temperature or refrigerate up to 24 hours. Before serving add other ingredients and toss with greens.

Mediterranean Lentil Salad

5 cups water 1 cup lentils, rinsed
1/4 cup lemon juice
3 T olive oil
2 garlic cloves, minced
2 t honey
2 t minced fresh thyme or 1 t dried thyme
1 t salt
1/8 t pepper
1 1/2 cups chopped tomato
3 celery ribs, chopped
1/2 cup crumbled feta cheese
1/4 cup sliced ripe olives
2 T chopped fresh parsley

In a saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Rinse under cold water; drain. Place in a large bowl to cool. Meanwhile, in a jar with a tight-fitting lid, combine the lemon juice, oil, garlic, honey, thyme, salt and pepper; shake well. Add tomato, celery, cheese and olives to lentils; toss to combine. Add dressing and gently toss to coat. sprinkle with parsley Yield: 6 servings.