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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

Nutrition Info

374 calories carbohydrate: 38.2 g cholesterol: 25 mg fat: 19 g fiber: 6.8 g protein: 13.3 g saturatedFat: 6 g servingSize: - sodium: 455.9 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

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.

8 servings

This is a wonderful summer salad. I have been asked to make it for every party I am invited to!