Ingredients

• 1 1/4 cups orzo pasta
• 6 tablespoons olive oil, divided
• 3/4 cup dried brown lentils, rinsed and drained
• 1/3 cup red wine vinegar
• 3 cloves garlic, minced
• 1/2 cup kalamata olives, pitted and chopped
• 1 1/2 cups crumbled feta cheese
• 1 small red onion, diced
• 1/2 cup finely chopped fresh mint leaves
• 1/2 cup chopped fresh dill
• salt and pepper to taste

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Instructions

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 tablespoon 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, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.