Lentil Feta and Pasta Salad

    Lentil Feta and Pasta Salad

    Recipe photo: Lentil Feta and Pasta Salad
    1

    Lentil Feta and Pasta Salad

    (68)
    2hr50min


    68 people made this

    About this recipe: This salad is a meal in one bowl. It's light and packed full of flavour. Orzo pasta is tossed with lentils, olives, feta cheese and fresh herbs. It's perfect for summer barbecues.

    Ingredients
    Serves: 8 

    • 250g orzo pasta
    • 6 tablespoons olive oil, divided
    • 150g dried brown lentils, rinsed and drained
    • 75ml red wine vinegar
    • 3 cloves garlic, finely chopped
    • 70g kalamata olives, pitted and chopped
    • 225g crumbled feta cheese
    • 1 small red onion, diced
    • 15g finely chopped fresh mint leaves
    • 15g chopped fresh dill
    • salt and pepper to taste

    Method
    Prep:30min  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr50min 

    1. Bring a large pot of lightly salted water to the 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.
    2. Place lentils into a small saucepan, cover with water and bring to the 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, mint and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.
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    Reviews & ratings
    Average global rating:
    (68)

    Reviews in English (50)

    by
    27

    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 !!!  -  28 Jun 2006  (Review from Allrecipes US | Canada)

    by
    17

    I did not change anything and we just loved it. I will make it again for sure.  -  12 Dec 2005  (Review from Allrecipes US | Canada)

    by
    16

    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.  -  07 Mar 2007  (Review from Allrecipes US | Canada)

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