Minty Orzo Lentil and Feta Salad
This delightful summer salad is such a hit that I'm always requested to prepare it for every party I'm invited to!
Ingredients
- 1 ¼ cups orzo pasta
- 6 tablespoons olive oil, divided
- ¾ cup dried brown lentils, rinsed and drained
- ⅓ cup red wine vinegar
- 3 cloves garlic, minced
- ½ cup kalamata olives, pitted and chopped
- 1 ½ cups crumbled feta cheese
- 1 small red onion, diced
- ½ cup finely chopped fresh mint leaves
- ½ cup chopped fresh dill
- salt and pepper to taste
Instructions
- 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.
Nutrition
Calories: 374kcalCarbohydrates: 38gProtein: 13gFat: 19gSaturated Fat: 6gCholesterol: 25mgSodium: 456mgPotassium: 279mgFiber: 7gSugar: 3gVitamin C: 4mgCalcium: 169mgIron: 3mg
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