Healthy Lentil & Orzo Pasta Salad Recipe | Easy Summer Dish

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.

This recipe appears in: Salads 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