Lentil Feta and Pasta Salad

Lentil Feta and Pasta Salad


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.


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

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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