Greek pasta salad Mykonos

Ingredients for 6 servings:

• 250 g pasta (kritharaki)
• 2 tomatoes
• ½ cucumber(s)
• 150 g pepper, pickled
• 2 onions, red
• 1 garlic clove(s)
• 75 g black olives, pitted, halved
• 200 g feta cheese, diced
• 1 can beans, large, white
• 5 tbsp Balsamic vinegar, lighter
• 2 tbsp syrup (agave syrup)
• 2 tbsp water
• 5 tbsp olive oil
• Pepper, freshly ground
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

light and delicious

Cook the pasta in boiling salted water and drain. Wash and roughly dice the tomatoes and cucumber. Cut the peppers into rings. Rinse and drain the beans. Peel and finely dice the onions and garlic. Combine all of the above ingredients in a bowl and mix lightly. Make a vinaigrette from the vinegar, oil, water, and agave syrup. Pour over the prepared salad ingredients, season with salt and pepper, and mix gently. Let stand for about half an hour, then season to taste. Finally, fold in the feta cheese and olives. Sprinkle with freshly ground pepper. This salad goes perfectly with all typical Greek meat dishes or simply as a side dish for a barbecue.