Penne with Lentils and Feta

Place lentils in a small saucepan and cover with 2 cups water. Add garlic, bay leaf and pinch of salt. Bring to a boil; reduce heat. Simmer, uncovered, until lentils are tender, about 20 minutes. Drain. Remove and discard bay leaf and garlic.

Meanwhile, bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. Drain.

In a large bowl, whisk together vinegar, lemon juice, 1/2 teaspoon salt, the pepper and sugar. While whisking, slowly pour in olive oil and continue whisking until emulsified.

Add the still-warm lentils and pasta to the bowl with dressing and toss to combine. Let cool 30 minutes, stirring occasionally, to allow flavor from dressing to be absorbed.

Add cucumber, tomatoes, onion, olives (if using), parsley and feta to pasta mixture; toss gently to combine. Let stand up to 4 hours at room temperature. For longer storage, cover and chill overnight. Before serving, taste and adjust seasoning, adding more salt, pepper or lemon juice as needed.