Kritharaki salad

Ingredients for 4 servings:

• 250 g Kritharaki (rice-shaped noodles)
• 200 g sour cream
• 200 g feta cheese
• 150 g Greek yogurt
• some salt and pepper
• some dill tips
• 2 tbsp olives, black
• 1 cucumber(s)
• 1 tbsp olive oil
• possibly milk if needed

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 42 minutes

vegetarian, great side dish for grilling

Cook the kritharaki in salted water according to the package instructions. Drain and let cool. Mash the feta in a bowl with a fork. Add the sour cream, yogurt, and olive oil. Blend everything thoroughly. Season with salt, pepper, and dill sprigs. Stir the cooled pasta into the sour cream mixture. Caution! The mixture will be very runny at this point. The salad needs to rest for a few hours so the pasta can absorb the liquid. After the resting time, stir in the peeled, seeded, and thinly quartered cucumber. If the pasta salad is too thick, simply stir in a little milk. Transfer to a bowl and garnish with dill sprigs and black olives. Delicious with grilled or roasted meat.