Betty's Greek Noodle Salad

Betty's Greek Noodle Salad Recipe

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Betty Bramanis

By
@RecipesandSmallTalk

This is my 10 year old daughter's favourite! Thin egg noodles loaded with Greek dressing and Greek salad all tossed together to create a very happy salad. Serve with grilled meats and good quality dense bread to sop up all the dressing - yum!

Please note that I don't add red onion as our family isn't a fan, feel free to add half a red onion, sliced thinly if you are a lover of onions.

**Cook time is roughly the time needed to cook the vermicelli**

Rating:

☆☆☆☆☆ 0 votes

Serves:
6-8 as a side dish
Prep:
20 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • ·
    250g (9oz) package of vermicelli egg noodles
  • ·
    3 tablespoons good quality olive oil
  • ·
    2 tablespoons lemon juice
  • ·
    2 tablespoons red wine vinegar
  • ·
    1/2 a garlic cloves, minced fine
  • ·
    2 tablespoons fresh oregano, chopped
  • ·
    1 can lentils, rinsed well and drained
  • ·
    12 cherry tomatoes, chopped in half
  • ·
    1 lebanse cucumber, diced smallish
  • ·
    1/2 cup kalamata olives, chopped
  • ·
    150g (5 oz) greek feta - crumbled

How to Make Betty's Greek Noodle Salad

Step-by-Step

  1. Cook the noodles as directed on the packet and rise under cold water. Drain well. Pop into a large serving bowl.
  2. Put the oil, lemon juice, vinegar, garlic and oregano in a small jug and whisk well - this is your dressing
  3. Place the remaining ingredients on top of the noodles and pour over the dressing. Use a set of tongs to mix well and serve.

Printable Recipe Card

About Betty's Greek Noodle Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Australian
Dietary Needs: Vegetarian Dairy Free Soy Free
Hashtags: #BBQ #Summer




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