Serves 6

• 1 ¼ cups orzo pasta
• 6 T olive oil, divided
• ¾ cup dry red or green lentils, rinsed and drained
• ⅓ cup red wine vinegar
• 4 small cloves of garlic
• ½ cup green olives, pitted and chopped
• ¾ cup red onion, diced (about one small onion)
• 1 cup fresh tomatoes, diced
• 1 cup cucumber, diced
• 1 ½ cups feta cheese

1. Bring a large pot of water to boil. Add orzo pasta and cook until al dente (about 8-10 minutes). Drain.
2. Transfer pasta to a large bowl and mix in 1 tablespoon olive oil. Cover and refrigerate until cool.
3. 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 15-20 minutes. Drain and set aside to cool.
4. Combine remaining olive oil, vinegar and garlic in a small bowl. In bowl with pasta, add cooked lentils, oil mixture and remaining ingredients (olives through feta cheese). Stir until combined well.
5. Cover and refrigerate at least two hours. This salad is also really good the next day.