As of: March 19, 2024, 8:00 a.m
By: Clara Kistner
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Whether on sunny spring or hot summer days - the Greek pasta salad with colorful vegetables and feta is the perfect light meal for warm weather.
Kritharaki noodles (also orzo or risoni) are visually easy to confuse with conventional rice grains.
However, these are Greek, grain-shaped pasta.
These are traditionally baked in a little tomato sauce and feta cheese.
As with Italian pasta, the small Greek rice noodles are extremely versatile and are also suitable for a colorful pasta salad.
Light spring cuisine: dishes for warm weather
When the temperatures rise a little again in late spring and the sun appears from time to time, it's time to banish the hearty stews and casseroles from the menu.
Instead, light pasta variations, salads and cold soups can now delight you again.
Of course, you shouldn't skimp on colorful fruit and vegetables.
The grain-shaped noodles give the classic pasta salad a completely new look.
(Symbolic image) © Zoonar/Imago
For example, a spicy pesto made from freshly picked wild garlic is ideal at the start of the season in March or April.
But a creamy pasta with broccoli and crispy chicken and a light broccoli gnocchi pan can also be prepared quickly on sunny summer days.
Ingredients for the Greek rice noodle salad
For about four servings of Kritharaki salad you will need:
For the colorful salad:
250g Kritharaki
1 cucumber
1 pepper (red)
1 pepper (yellow)
1 onion (red)
200 g cherry tomatoes
200g feta
80g black olives
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For the salad dressing:
4 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
1 garlic clove (chopped)
Dried oregano
salt and pepper
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It's so easy to recreate this light rice noodle dish
First, cook the Kritharaki in salted water until al dente according to the package instructions.
Meanwhile, wash and dry the vegetables thoroughly.
Optionally peel the cucumber.
Cut the vegetables into bite-sized pieces as desired and place in a large salad bowl.
Crush the feta cheese into cubes and cut the olives into slices.
Add both to the bowl.
Peel the onion and garlic and chop finely.
Mix the onion and the cooked pasta into the salad as well.
The garlic is initially set aside.
To make the dressing, stir the honey with the lemon juice until smooth.
Stir in the chopped garlic clove and dried oregano.
Add the olive oil and season everything with salt and pepper.
Then pour over the salad and mix everything together well.
Bon appetit!
Tip: In summer, the salad tastes particularly fresh with seasonal watermelon as a fruity component.
Serve the Greek pasta salad with some fresh mint.