This Greek Kritharaki Noodle Salad with Lemon Dressing is made with cucumbers, chickpeas, sundried tomatoes, Kalamata olives, feta cheese and herbs like mint, dill and parsley. A simple and hearty pasta salad that you can serve as a main course or side, you can’t beat the combination of crunchy veggies, protein-packed chickpeas and salty-creamy feta cheese.
How to make this Greek Kritharaki Noodle Salad with Lemon Dressing
Orzo Pasta Salad is an unexpected and delicious summer salad made with fresh and cooked vegetables. We use fresh herbs to get the best taste. A delicate combination of sun-dried tomatoes, spring onions, cucumber, chickpeas and feta cheese is tossed with kritharakki, then tossed with a Greek-style dressing. This salad can easily be prepared up to 3 to 4 hours before serving.
To cool your kritharaki for this salad quickly and prevent them from clumping, after cooking, drain them through a sieve and cool them with cold running water. Then drain well and put in a bowl and mix with a little olive oil.
The dressing is a simple combination of olive oil, lemon juice, and white wine vinegar. Stirring together takes less than a minute and gives the salad with the fresh herbs a lot of flavor.
If you want to make your Kritharaki Noodle Salad with Lemon Dressing vegan, just omit the feta cheese. You can also change, add or experiment with the types of vegetables used according to your personal taste.
Some other great ways to combine this pasta salad:
- fresh cherry tomatoes
- Nuts, pine nuts or cereal grains
- red, green peppers
- goat cheese
If you like our Kritharaki Noodle Salad with Lemon Dressing, you may also be interested in these recipes:
- vegan TexMex salad with chipolte dressing
- vegan tomato and bean salad
- quick Mediterranean white bean salad
- Power food combination of sweet potatoes
- Mediterranean chickpea salad
- more salad recipes
Kritharaki Noodle Salad with Lemon Dressing
- 250 G Kritharaki pasta rice
- 40 G Sun-dried tomatoes* poured off oil
- 50 G raisins
- 60 G almonds*
- 75 ml native olive oil*
- 1 tbsp. white wine vinegar
- 75 ml lemon juice
- 2 pepperoni red
- 1 small bunch parsley
- 1 small bunch of dill
- 1 small bunch of mint
- 1 tsp Oregano* dried
- 200 G feta cheese
- 1 Chickpeas* 400g can
- 1 cucumber
- 2-3 spring onions
- 40 G Kalamata olives* Kalamata
- kosher salt*
- Pepper* from the mill
- Cook pasta al dente according to package directions.
- Pour the pasta into a sieve, drain well and mix in a bowl with 2-3 tablespoons of olive oil (or the drained oil from the dried tomatoes).
- Roast the almonds in a pan without adding fat, allow to cool slightly and chop coarsely.
- Cut sun-dried tomatoes into small cubes.
- Drain the chickpeas in a colander and rinse with clear water. Drain well.
- Dice the feta.
- Wash and trim the spring onions and cut into fine rings.
- Wash the peppers, halve lengthways, deseed, remove the separating membrane and cut into small cubes.
- Rinse the parsley and dill and shake dry. Roughly chop herbs.
- Wash the cucumber, cut in half lengthways, scrape out the seeds with a tablespoon, then quarter and cut into small cubes.
- Mix the noodle rice with herbs (don’t forget the oregano), sun-dried tomatoes, pepperoni, raisins, feta, cucumber, chickpeas, spring onions and olives.
- Mix the remaining olive oil with the white wine vinegar and lemon juice. Stir into the noodles.
- Finally season with salt and pepper.
- Serve sprinkled with chopped almonds.