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Greek Kritharaki Pasta Salad

🇬🇷 Greece

Servings: 2 Prep: 15 minutes Cook: 20 minutes Total: 35 minutes

Ingredients

  • 150 g kritharaki (orzo pasta)
  • 1 garlic clove, peeled
  • 1/2 cucumber
  • 1/2 green bell pepper
  • 250 g tomatoes (mixed yellow and red)
  • 2 tbsp pitted olives (mixed Kalamata and green)
  • 1 bunch mixed herbs (dill, flat-leaf parsley, mint)
  • 80 g feta cheese
  • 1/2 lemon, juiced
  • 1 tsp Dijon mustard
  • 1 tsp liquid honey
  • 1 tsp dried oregano
  • 2-3 tbsp cold water
  • 4 tbsp olive oil
  • Salt and pepper, to taste

Steps

  1. Cook the kritharaki pasta with the whole peeled garlic clove according to package instructions until al dente. Drain and set the garlic clove aside for the dressing.
  2. Wash the cucumber, halve lengthwise, remove seeds, and cut into small pieces. Wash and core the bell pepper, then cut into small pieces as well.
  3. Wash the tomatoes, remove stems, deseed if desired, and cut into small pieces. Combine tomatoes, cucumber, bell pepper, and drained pasta in a large bowl.
  4. Chop the olives. Wash the herbs, shake dry, and finely chop. Add both to the salad.
  5. Coarsely crumble the feta cheese and set aside.
  6. Make the dressing: mash or finely chop the reserved cooked garlic clove. Whisk together with lemon juice, Dijon mustard, honey, oregano, and cold water. Slowly whisk in the olive oil until emulsified, and season with salt and pepper.
  7. Pour the dressing over the salad and toss to combine.
  8. Top with the crumbled feta cheese and serve.

Source: www.madamecuisine.de