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Minty Orzo Lentil and Feta Salad

Minty Orzo Lentil and Feta Salad


"This is a wonderful summer salad. I have been asked to make it for every party I am invited to!"
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2 h 50 m servings 374 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 50
  1. 68 Ratings

Most helpful positive review

I love this dish and will definetly make it again. I made a few adjustments by omitting the olive oil entirely(I didn't think it was needed), used pitted sliced black olives, and adding a box o...

Most helpful critical review

Good vegetarian dish. The flavors are strong, so it's not typical kid fare. (I'm a tough grader -- I've not given a 5 yet so don't let the 3 stars fool you.)

Most helpful
Most positive
Least positive

I love this dish and will definetly make it again. I made a few adjustments by omitting the olive oil entirely(I didn't think it was needed), used pitted sliced black olives, and adding a box o...

I did not change anything and we just loved it. I will make it again for sure.

I modified this recipe quite a bit - substituted parsley for mint (didn't have mint), used dried dill, used half of the oil, and added one cucumber and two tomatoes. I also added the juice of ...

This is an awesome salad! I followed the recipe exactly the first time I made it. The second time I made it I boiled the lentils for about 8 minutes, then added the orzo to the lentils and boi...

Different from other orzo salads I've made because of the mint and dill flavors, which worked nicely. I like that the lentils gives it some more texture and fiber. I cut way back on the oil an...

This is delish!!!! Hainvg read other reviews, when I relised I was a bit short on orzo, I made up the 50g with quinoa - it gave just that little crunch. I also substitued goats cheese as I was...

This was really tasty and so easy to make ahead of time. I offered warm whole wheat pitas with it for a dinner full of complete protein. I didn't even attempt to offer it to my 2 yo because I d...

This was very good. I did make a few changes to suit my tastes and what I had on hand. I decided, after I had cooked up the lentils and seen how much there were, not to add all of them. I pro...

Yummy! Substituted Quinoa for the Orzo and it turned out great. We will definately make this again!

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