Chilled Lentil and Pasta Salad with Peppers

In a small saucepan, bring 3 cups of water to a boil. Add 1/3 cup dried brown lentils, reduce the heat to low, and simmer uncovered for 18-20 minutes until tender but still holding their shape.

In a separate medium pot, bring 4 cups of water to a boil with a pinch of salt. Add 1 cup dried rotini pasta and cook for 8-10 minutes until al dente.

While the lentils and pasta cook, wash 1 red bell pepper, remove the seeds, and dice it into 1/2-inch pieces. Finely dice 1/4 of a small red onion.

In a large mixing bowl, whisk together 2 tablespoons of red wine vinegar, 2 tablespoons of olive oil, 1/2 teaspoon dried oregano, and a pinch of salt and black pepper to create the dressing.

Drain the cooked lentils and pasta into a colander. Rinse them under cold running water for 30-45 seconds until they are no longer hot to the touch.

Add the cooled lentils, cooled pasta, diced bell pepper, and diced onion into the bowl with the dressing. Toss thoroughly with a spoon to coat all ingredients and serve chilled.