Orzo Summer Salad

[media-credit id=4 align=”alignleft” width=”300″]Bowl of healthy orzo pasta salad in a white bowl[/media-credit]


  • 1 1/4 C.  Orzo Pasta
  • 6 Tbs. Olive Oil, Divided
  • 3/4 C. Brown Lentils- Rinsed, Drained, Dried
  • 1/3 C. Red Wine Vinegar
  • 3 Cloves Minced Garlic
  • 1 Cucumber- Peeled and Chopped
  • 1/2 C. fresh corn
  • 2 Small Tomatoes- Diced
  • 1 1/2 C. Crumbled Feta
  • 2 Diced Scallions
  • 1/2 C. Chopped Mint Leaves
  • 1/2 C. Chopped Dill
  • Salt & Pepper- To Taste
  • Lemon Juice- To Taste


Boil lightly salted water in a large pot. Add orzo and cook 8-10 minutes. Drain. Pour pasta into large bowl.  Stir in 1 Tbs. olive oil. Cover the bowl and refrigerate until cool.

In a small saucepan, bring lentils to a boil. Cover. Simmer over low for 15-20 minutes or until tender. Drain. Set aside.

In another small bowl, mix together the rest of the olive oil, red wine vinegar, and garlic. Remove orzo from refrigerator and add lentils, oil mix, olives, feta, onions, cucumber, tomatoes, mint, and dill. Blend well. Top with salt and pepper (if desired) and a few drops of lemon juice. Enjoy!