Kritharaki Noodle Salad

5 from 6 votes
Cook Time 30 mins
Rest Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 6 people


  • 500 gr Kritharaki
  • 500 g Mixed minced meat
  • 3 Bell peppers (red, yellow, green)
  • 1 Onion
  • 3 Sachets Fix for salad dressing (garden herbs)
  • 3 tbsp Tomato paste
  • 3 tbsp Tomato ketchup
  • 2 tbsp Italian herbs (dried)
  • Olive oil
  • Salt pepper


  • Peel and finely chop half an onion. Fry the minced meat in a pan in a little olive oil until crumbly. Add the onion, tomato paste and ketchup, herbs, salt and pepper and mix everything well. Set the pan aside and let it cool down.
  • Cook the kritharaki in salted water according to the instructions on the packet, drain and transfer to a large bowl.
  • Dice or slice the peppers very very small. The smaller the cubes, the better! Mix with the remaining half onion cut into small cubes and the sachet of Salatfix with a little oil and let it steep.
  • Add the minced meat and paprika marinade to the pasta and mix everything well. Let everything go well. Taste again ... Goes well with grilling!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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