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

KAGRECO
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

374 calories; protein 13.3g 27% DV; carbohydrates 38.2g 12% DV; fat 19g 29% DV; cholesterol 25mg 8% DV; sodium 455.9mg 18% DV. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2008
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 frozen 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!!! Read More
(27)

Most helpful critical review

Rating: 3 stars
01/11/2010
Good vegetarian dish. The flavors are strong so it's not typical kid fare. (I'm a tough grader -- I've not given a 5 yet so don't let the 3 stars fool you.) Read More
(2)
82 Ratings
  • 5 star values: 51
  • 4 star values: 24
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/25/2008
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 frozen 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!!! Read More
(27)
Rating: 5 stars
12/12/2005
I did not change anything and we just loved it. I will make it again for sure. Read More
(18)
Rating: 5 stars
03/07/2007
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 lemon as another user suggested. Very flavorful garlicy fresh Greek flavors. We loved it. Read More
(16)
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Rating: 4 stars
08/09/2008
This is an awesome salad! I followed the recipe exactly the first time I made it. The second time I made it I boiled the lentils for about 8 minutes then added the orzo to the lentils and boiled for another 8 to 10 minutes. The only difference was that the orzo was a little darker because it picked up the color of the lentils. But it saved me time and dishes. Read More
(15)
Rating: 4 stars
09/01/2006
Different from other orzo salads I've made because of the mint and dill flavors which worked nicely. I like that the lentils gives it some more texture and fiber. I cut way back on the oil and added some lemon juice for extra pizzazz! Also I halved this and it still made a big bowlful. Read More
(11)
Rating: 5 stars
08/19/2007
This was really tasty and so easy to make ahead of time. I offered warm whole wheat pitas with it for a dinner full of complete protein. I didn't even attempt to offer it to my 2 yo because I didn't think he'd like it. Well he wanted to try it and LOVED it. I never thougt I would hear my toddler say "more lentils please". The next day I wrapped it in a whole wheat tortilla with cream cheese and he gobbled it down for lunch. I didn't change a thing. Thanks for the recipe. Read More
(10)
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Rating: 5 stars
01/14/2009
This is delish!!!! Hainvg read other reviews when I relised I was a bit short on orzo I made up the 50g with quinoa - it gave just that little crunch. I also substitued goats cheese as I was out of fets and the less salty but richer flavor was fantastic. Will definately do this again. Read More
(10)
Rating: 5 stars
03/16/2007
Yummy! Substituted Quinoa for the Orzo and it turned out great. We will definately make this again! Read More
(7)
Rating: 4 stars
07/01/2007
This was very good. I did make a few changes to suit my tastes and what I had on hand. I decided after I had cooked up the lentils and seen how much there were not to add all of them. I probably added about half of the cooked quantity. I had to improvise a little on my herbs since I was short on the dill and mint so I used the little bit of cilantro I had on hand. The only other changes I made were to omit the olives (don't like) and add a medium unpeeled seeded cucumber chopped. I also used tomato basil flavored feta cheese. When I served the salad I added some chopped tomato to each serving since tomato has a tendency to get funky in the fridge. I will definitely be making this recipe again. Read More
(7)
Rating: 3 stars
01/11/2010
Good vegetarian dish. The flavors are strong so it's not typical kid fare. (I'm a tough grader -- I've not given a 5 yet so don't let the 3 stars fool you.) Read More
(2)