Orzo Lentil Salad with Mint and Feta Cheese
Cook the Orzo according to directions.
Drain, place in a bowl, toss with 1 Tbsp Olive Oil and refrigerate.
Place Lentils in a saucepan, cover with water and bring to a boil. Simmer over a low heat until they are tender, about 15-20 minutes. Drain and set aside to cool.
Combine 1 Tbsp Olive Oil, with the Red Wine Vinegar and minced garlic in a bowl.
Remove the pasta from the refrigerator, add the lentils, oil mixture, olives, Feta Cheese, red onion, mint and dill.
Stir until well mixed. Season with salt and pepper to taste.
Refrigerate for at least 2 hours prior to serving
Yields four 1/2 cup servings