Greek-style pasta salad with peppers and feta

Ingredients for 4 servings:

• 250 g Kritharaki (rice-shaped noodles)
• 3 bell peppers, mixed
• 2 packs of feta cheese, preferably with herbs
• 2 tbsp tomato paste
• 1 tbsp paprika paste
• olive oil
• Instant vegetable broth
• salt and pepper
• Paprika powder, hot
• Gyro spice
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

colorful, summery and vegetarian salad – perfect for a barbecue

First, put water in a pot and add about 2-3 teaspoons of vegetable stock. Cook the Greek pasta in it until tender. It’s best to use less water than usual and add a little more as it’s absorbed. So follow the principle of how you make risotto. Stir the pasta often, as otherwise it sticks to the bottom of the pot. This cooking method saves you from having to drain the pasta at the end, and the vegetable stock also makes it a little more flavorful. When the pasta is cooked, add a little olive oil and put it in a salad bowl. As it cools, stir the pasta frequently so it doesn’t stick together too much! While the pasta is cooling, you can cut the 3 bell peppers into small cubes and fry them in a pan with a little olive oil for a few minutes. Then add the diced bell peppers to the pasta. Now add the tomato paste and paprika paste to the still slightly warm pasta and pepper mixture, mix well, and season to taste with salt, pepper, paprika and gyro seasoning, and a pinch of sugar. If you like it spicier, you can also add some chili powder. When seasoning, especially with the salt, keep in mind that the feta you are adding will already be salty. So it’s better to use a little less to start with and add more salt when the feta is in the salad. When the salad is cold, chop the feta into small pieces and add it to the salad as well. Feta with herbs is best for this, as it adds extra flavor! If necessary, adjust the seasoning or add a little more tomato/paprika paste and olive oil to taste if the salad has become too dry during the cooling time. Keep the salad chilled until ready to serve! It’s perfect for a barbecue, but also tastes good on its own or with some herb quark and baguette.