While small green lentils are prettiest, you can also use brown lentils in this filling Greek-inspired salad.
Cooking Light JULY 2005
Place lentils in a medium saucepan, and cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Add pasta, Basic Grilled Flank Steak, cheese, basil, olives, and oregano to lentils; toss well to combine.
Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.
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