betty's greek noodle salad
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**
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prep time
20 Min
cook time
15 Min
method
Stove Top
yield
6-8 as a side dish
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
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Step 1Cook the noodles as directed on the packet and rise under cold water. Drain well. Pop into a large serving bowl.
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Step 2Put the oil, lemon juice, vinegar, garlic and oregano in a small jug and whisk well - this is your dressing
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Step 3Place the remaining ingredients on top of the noodles and pour over the dressing. Use a set of tongs to mix well and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Salads
Diet:
Vegetarian
Diet:
Dairy Free
Diet:
Soy Free
Keyword:
#BBQ
Keyword:
#Summer
Ingredient:
Pasta
Culture:
Australian
Method:
Stove Top
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