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Lentil and Orzo Pasta Salad


Stand Time 15 minutes

Cook Time 22 minutes

Prep Time 15 minutes

Yield

Makes 4 servings

Ingredients

8 cups water
1/2 cup uncooked dried lentils, rinsed and sorted
4 ounces uncooked orzo
1-1/2 cups quartered cherry tomatoes, sweet grape variety
3/4 cup finely chopped celery
1/2 cup chopped red onion
2 ounces pitted olives (about 16 olives), coarsely chopped
3 to 4 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon dried basil
1 medium clove garlic, minced
1/8 teaspoon dried red pepper flakes
4 ounces feta with sun-dried tomatoes and basil

Preparation

  1. Bring water to boil in Dutch oven over high heat. Add lentils; boil 12 minutes.
  2. Add orzo; cook 10 minutes or until orzo is just tender. Drain. Rinse under cold water to cool completely. Drain well.
  3. Meanwhile, combine remaining ingredients except feta in large bowl; set aside.
  4. Add lentil mixture to tomato mixture; toss gently to blend. Add cheese; toss gently. Let stand 15 minutes before serving.

Nutritional Information

Serving Size: 1-1/3 cups pasta salad
Fiber 11 g
Carbohydrate 44 g
Cholesterol 21 mg
Saturated Fat 5 g
Total Fat 13 g
Calories from Fat 32 %
Calories 343
Protein 17 g
Sodium 470 mg

Dietary Exchange

Meat 1
Vegetable 1-1/2
Starch 2-1/2
Fat 1-1/2

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