minty orzo lentil and feta salad

Ingredients

• Servings: 8
• 1 1/4 cups orzo pasta
• 6 tablespoons olive oil, divided
• 3/4 cup dried brown lentils, rinsed and drained
• 1/3 cup red vinegar
• 3 cloves garlic, minced
• 1/2 cup kalamata olives, pitted and chopped
• 1 1/2 cups crumbled feta cheese
• 1 small red onion, diced
• 1/2 cup finely chopped fresh mint leaves
• 1/2 cup chopped fresh dill
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 50 mins


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