Mini pasta salad with feta and lemon vinaigrette

Name: Mini pasta salad with feta and lemon vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g very small noodles (e.g. Greek orzo); 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 Cucumber; 3 red pointed paprika; 1 Vegetable Onion; 2 Garlic cloves; 150 g pickled mild peppers; 2 Lemons; 6 TABLESPOONS good olive oil; 1 large bunch of flat parsley; 300 g Feta; 100 g Kalamata olives

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g very small noodles (e.g. Greek orzo)
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 Cucumber
3 red pointed paprika
1 Vegetable Onion
2 Garlic cloves
150 g pickled mild peppers
2 Lemons
6 TABLESPOONS good olive oil
1 large bunch of flat parsley
300 g Feta
100 g Kalamata olives

Directions

1
Cook the pasta in 2-3 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. In the meantime clean, wash and finely dice the vegetables. Peel onion and garlic and dice finely.
2
Drain the pepperoni and cut into rings.
3
For the vinaigrette, squeeze the lemons. Mix 8 tablespoons lemon juice, salt, pepper and 1 pinch of sugar. Fold in the oil. Drain the pasta, rinse with cold water and drain. Mix with the vinaigrette.
4
Wash parsley, shake dry, chop leaves coarsely. Finely dice the feta. Mix cucumber, paprika, onion, garlic, pepperoni, feta, parsley and olives with the noodles. Cover and leave to stand for about 30 minutes.
5
Season salad again with salt and pepper. Flatbread tastes good with it.