Orzo, Lentil & Feta Salad – Lentils.org

Orzo, Lentil & Feta Salad

  By lentilsorg  ,   

July 17, 2015

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  • Prep: 15 Minutes
  • Cook: 30 Minutes
  • 15 Minutes

    30 Minutes

    45 Minutes

  • Yields: 3-4


  1. 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 tbsp olive oil. Cover and refrigerate until cool.
  2. 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.
  3. Combine the remaining olive oil, vinegar, and garlic in a small bowl.
  4. Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion and dill. Stir until thoroughly blended. Season to taste with salt and pepper.
  5. Cover and refrigerate for at least two hours.


1¼ cups orzo pasta

6 tbsp olive oil, divided

¾ cup dry red lentils, rinsed and drained

1/3 cup red wine vinegar

3 cloves garlic, minced

½ cup olives, pitted and chopped

1½ cups feta cheese, crumbled

1 small red onion, diced

½ cup fresh dill, chopped

salt and pepper to taste


Nutrition Facts

Serving Size125 g
Sodium542 mg
Potassium275 mg
Protein13 g
Cholesterol31 mg
Sugar2.2 g
Total Fat21 g
Total Carbohydrates24 g
Dietary Fiber5 g