Lentil And Orzo Salad With Flank Steak And Feta

• 1 cup dried petite green lentils
• 1 1/4 cups uncooked orzo (about 8 ounces rice-shaped pasta)
• 3/4 cup (3 ounces) crumbled feta cheese
• 1/2 cup chopped fresh basil
• 1/4 cup chopped pitted kalamata olives
• 1 tablespoon chopped fresh oregano
• 1/4 cup white balsamic vinegar
• 2 tablespoons extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced

1. 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.
2. 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.
3. Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

orzo, feta cheese, fresh basil, olives, fresh oregano, white balsamic vinegar, extravirgin olive oil, salt, freshly ground black pepper, garlic

Taken from www.myrecipes.com/recipe/lentil-orzo-salad-with-flank-steak-feta (may not work)