Regular orzo, or any small-shape pasta, would work equally well here.
1 cup whole wheat orzo (or regular), uncooked
1 cup lentils (any variety), uncooked
1 tbsp orange zest
1/4 cup fresh orange juice
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 cup chopped roasted red bell pepper
1/2 small red onion, diced
1/2 cup packed fresh flat leaf parsely, chopped
Optional: 1/2 cup crumbled feta or goat cheese
Cook the orzo and lentils in two separate saucepans according to the directions (orzo should be al dente, lentils should be tender, but not falling apart). Drain both the orzo and lentils.
Whisk the orange zest, orange juice, olive oil, lemon juice, mustard,cumin, salt, and peper in a large bowl; add roasted peppers, onion, parsley, and the warm orzo and warm lentils and remaining ingredients, tossing gently to coat. Season with additional salt & pepper to taste. The salad is delciious warm, room temperature, or chilled. Makes 8 servings.
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