Minty Orzo Lentil and Feta Salad
Published on June 18, 2020
2 hrs 50 minsJump to Nutrition Facts
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
- 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 Facts (per serving)
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