Mediterranean Pasta and Lentil Salad

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (12 ounce) package tri-color rotini pasta
• 1 yellow bell pepper, chopped
• 1/2 cup Greek-style vinaigrette (such as Renee's® Gourmet)
• 1/2 cup canned lentils
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped red onion

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil, add the rotini, and cook until tender, about 10 minutes. Stir occasionally so it does not stick.

2. Drain the pasta and rinse under cold water until cool. Shake off excess water and let it sit in the colander for a few minutes.

3. Chop the yellow bell pepper and red onion if needed, then add them to a large bowl with the canned lentils.

4. Add the cooled pasta to the bowl with the vegetables and lentils.

5. Pour the Greek-style vinaigrette over the salad and toss well to coat everything evenly.

6. Gently fold in the crumbled feta cheese so it stays in fairly large pieces.

7. Cover and refrigerate for at least 30 minutes so the flavors blend. Toss again before serving cold.