Minty Orzo Lentil and Feta Salad45 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 2 hr 50 min
“This is a wonderful summer salad. I have been asked to make it for every party I am invited to!” - by KAGRECO
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 374 cal
- 19 g
- 38.2 g
Based on a 2,000 calorie diet
Reviews (45)Rate This Recipe
"I love this dish and will definetly make it again. I made a few adjustments by omitting the olive oil entirely(I didn't think it was needed), used pitted sliced black olives, and adding a box of froz..." See moreen spinach that I microwaved and squeezed all the fluid out of. I also found that I could serve this recipe warm, room temp, or cold. Yummy !!!"
"I did not change anything and we just loved it. I will make it again for sure...." See more"
"I modified this recipe quite a bit - substituted parsley for mint (didn't have mint), used dried dill, used half of the oil, and added one cucumber and two tomatoes. I also added the juice of 1/2 le..." See moremon as another user suggested. Very flavorful, garlicy, fresh, Greek flavors. We loved it."
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