Greek Kritharaki Salad

Ingredients for 4 servings:

• 500 g Kritharaki (rice-shaped noodles)
• 200 g feta cheese
• 200 g Kalamata olives, with or without stones
• 100 ml olive oil
• 3 small red bell peppers, diced
• 3 spring onions, cut into fine rings
• 1 lemon(s), organic, juice and grated zest
• 3 tbsp pine nuts, roasted
• 2 tbsp herb vinegar or white wine vinegar
• 1 garlic clove(s), finely chopped
• 1 tsp Dijon mustard
• 1 tsp oregano, dried
• 1 tsp caraway seeds, ground
• salt and pepper
• 1 pinch(s) of sugar
• Capers, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cook the pasta in plenty of boiling salted water until al dente, drain, and toss with a little olive oil in a large bowl. Mix the crumbled feta, bell peppers, olives, and spring onions into the rice noodles. For the dressing, combine the lemon juice, a little lemon zest, vinegar, garlic, oregano, mustard, and caraway seeds in a small bowl. Gradually add the olive oil. Season with salt and pepper, then let it infuse. Add a little sugar, if desired. Pickled capers can also be added, if desired. Add the dressing to the salad ingredients and toss gently. Sprinkle with the toasted pine nuts. Delicious on its own, but also wonderful with grilled meat.