Minty Orzo Lentil and Feta Salad

Mediterranean flavors are showcased in this wonderful pasta salad made with lentils, kalamata olives, crumbled feta, red onion, and fresh herbs.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 374 Calories

Ingredients

• salt and pepper to taste
• 3 cloves garlic, minced
• 1 ½ cups crumbled feta cheese
• ⅓ cup red wine vinegar
• 6 tablespoons olive oil, divided
• 1 small red onion, diced
• ½ cup chopped fresh dill
• ½ cup kalamata olives, pitted and chopped
• ½ cup finely chopped fresh mint leaves
• 1 ¼ cups orzo pasta
• ¾ cup dried brown lentils, rinsed and drained

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.

Step 2

Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.

Step 3

Combine the remaining olive oil, vinegar, and garlic in a small bowl.

Step 4

Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.