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🥗 Fresh Greek Kritharaki Pasta Salad

929 kcal · 40 min · 4 servings

Ingredients

• 500 g Kritharaki (rice-shaped pasta)
• 200 g Feta cheese
• 200 g Kalamata olives (pitted or unpitted)
• 100 ml olive oil
• 3 small bell peppers (red, diced)
• 3 spring onions (cut into thin rings)
• 1 lemon (organic, juice and zest)
• 3 tbsp pine nuts (roasted)
• 2 tbsp herb vinegar (or white wine vinegar)
• 1 clove garlic (finely chopped)
• 1 tsp Dijon mustard
• 1 tsp oregano (dried)
• 1 tsp cumin (ground)
• salt and pepper
• 1 pinch sugar
• capers (optional)

Instructions

1. 1. Bring a large pot of water to a boil and add plenty of salt.
2. 2. Cook the small Kritharaki pasta in this salted water until al dente (still has a slight bite).
3. 3. Drain the pasta and place it in a large mixing bowl.
4. 4. Drizzle a little olive oil over the warm pasta and stir briefly to prevent sticking.
5. 5. Crumble the feta cheese into small pieces using your hands.
6. 6. Add the crumbled feta, diced bell pepper, olives, and sliced spring onions to the pasta bowl.
7. 7. Take a small bowl and add lemon juice, lemon zest, vinegar, garlic, oregano, mustard, and cumin.
8. 8. Slowly stir in the olive oil drop by drop into the spice mixture until a creamy dressing forms.
9. 9. Season the dressing with salt and pepper to taste.
10. 10. Let the dressing sit for a short moment to allow the flavors to develop.
11. 11. Add a little sugar if the dressing tastes too sour.
12. 12. Add pickled capers to the dressing if desired.
13. 13. Pour the finished dressing over the pasta and vegetables.
14. 14. Gently fold the ingredients with a spoon so that everything is evenly coated.
15. 15. Sprinkle the finished salad with the toasted pine nuts.
16. 16. Serve the salad as a main dish or as a side dish to grilled meat.

Nutrition per serving

• kcal: 929
• Protein: 27 g · Fett/Fat: 49 g · Carbs: 95 g