Kritharaki – salad with feta cheese and sour cream dressing

Ingredients for 4 servings:

• 180 g noodles (kritharaki), alternatively star-shaped noodles
• 1 tbsp oil
• 2 m.-large cucumber(s)
• 6 garlic cloves
• 100 g sour cream
• 3 tbsp yogurt
• 100 g sheep’s cheese
• 2 tbsp oil (walnut), alternatively olive oil
• 1 bunch of dill, or a packet of frozen dill
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Great party salad and great as a side dish for barbecues

Cook the pasta in plenty of water with salt and oil until al dente, then drain through a fine-mesh sieve. Wash the cucumbers, halve them lengthwise, trim off the ends, and scoop out the seeds. Then thinly slice the cucumbers, season with salt and pepper. Peel the garlic cloves and finely chop or press them. Mix the sour cream with the yogurt, crushed feta cheese, and oil until creamy, then stir into the cucumbers along with the garlic. Wash the dill and pick off the tips. Stir the pasta into the cucumber pieces. Arrange the pasta salad on four plates and sprinkle with the dill tips. I made the salad in a bowl and stirred in the dill tips – it was also delicious. I also let the salad sit for at least an hour, but it doesn’t lose any of its flavor if it sits longer.