John Myers
Kritharaki – Greek Pasta Salad
The perfect kritharaki – greek pasta salad recipe with a picture and simple step-by-step instructions.
- 500 g Kritharaki (rice noodles)
- 3 liter Water
- 1 tablespoon Salt
- 40 g Arugula
- 200 g Feta
- 50 g Dried tomatoes
- 2 tablespoon Olive oil
- 5 tablespoon Bianco balsamic vinegar
- 3 tablespoon Water
- 5 packet Italian salad herbs
- Bring salted water to a boil. Cook the rice noodles in it for 12 minutes. Pour into a sieve and let cool. Stir several times. Transfer the lukewarm rice noodles to a bowl. Cut the dried tomatoes into very fine strips and add them.
- Cut the feta into small cubes. Cut the rocket into fine strips with scissors and set both aside.
- Now add olive oil, balsamic vinegar, Italian herbs and water to the rice noodles and mix well. Instead of Italian herbs, you can also use a blend of herbs from your own production (see recipe Miscellaneous: SALAD – HERBS – MIX).
- Now carefully fold in the feta cubes. Let the salad steep for an hour. Fold in the rocket strips before serving.
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