Kritharaki salad

Ingredients for 4 servings:

• 1 lemon(s), juice
• 30 ml olive oil
• 2 garlic cloves, squeezed
• e.g. salt and pepper
• 250 g Kritharaki (rice-shaped noodles)
• 15 cocktail tomatoes
• 80 g black olives, pitted
• 1 small onion(s), red
• 1 bunch parsley, fresh, small
• 250 g feta cheese or shepherd’s cheese

Instructions

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

Mediterranean grilled side dish, vegetarian pasta salad

First, cook the kritharaki (if you’re not familiar with orzo, it’s a type of pasta that looks like large grains of rice). Cook the pasta in lightly salted water for 10-12 minutes. It should still have some bite. Then drain and rinse with cold water. This stops it from cooking further, and you can use it immediately because it’s already cooled. To make the dressing, whisk together lemon juice, olive oil, garlic, salt, and pepper. Next, toss the pasta with the dressing, then fold in the remaining ingredients. The feta cheese can simply be lightly crumbled.