John Myers
Pasta Salad – Greek
The perfect pasta salad – greek recipe with a picture and simple step-by-step instructions.
- 250 g Kritharaki
- 3 liter Water
- 1 tablespoon Salt
- 30 g Dried tomatoes in oil
- 100 g Diced feta
- 2 tablespoon Extra virgin olive oil
- 3 tablespoon Bianco balsamic vinegar
- 1 tablespoon Dried salad herbs
- 2 tablespoon Water
- 2 Ital. Topping of the salad
- 30 g Fresh rocket
- Cook the pasta in salted water for about 10 minutes, then pour it into a sieve and let it cool down a little; Mix from time to time so that the noodles don’t clump together.
- Second, cut the tomatoes into large cubes and the feta into smaller cubes. Put the feta cubes aside, fold the tomatoes with the oil, balsamic vinegar, water, salad herbs and the Italian spices into the lukewarm pasta. Mix well and let cool further. Only now are the feta cubes added and the salad should sit for at least an hour.
- Shortly before serving, wash the “fresh” rocket, spin dry and fold into the salad in finely chopped strips ….. delicious! I have prepared this salad several times (based on an idea by Geli) and served it with various side dishes. Today with a simple grill steak – see picture no.7.
- Bon appetit !!
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