betty's greek noodle salad
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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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yield
6 -8 as a side dish
prep time
20 Min
cook time
15 Min
method
Stove Top
Ingredients For betty's greek noodle salad
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250g (9oz) package of vermicelli egg noodles
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3 tablespoons good quality olive oil
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2 tablespoons lemon juice
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2 tablespoons red wine vinegar
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1/2 a garlic cloves, minced fine
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2 tablespoons fresh oregano, chopped
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1 can lentils, rinsed well and drained
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12 cherry tomatoes, chopped in half
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1 lebanse cucumber, diced smallish
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1/2 cup kalamata olives, chopped
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150g (5 oz) greek feta - crumbled
How To Make betty's greek noodle salad
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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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2Put the oil, lemon juice, vinegar, garlic and oregano in a small jug and whisk well - this is your dressing
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Betty's Greek Noodle Salad:
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