Greek rice noodle salad with feta and olives – pure indulgence

There’s nothing better than a barbecue, especially now that the temperatures are rising again for the weekend. However, side dishes should not be neglected in barbecue. This is where our Greek Rice Noodle Salad with Feta and Olives comes into play. With a Mediterranean flavor topped with feta and olives, this pasta salad is sure to convince you, and it won’t be long before you have another chance to give it another go.

Rice noodles are called kritaraki in Greek. On the other hand, in Italy, they are called risoni and in English-speaking countries, orzo has become the term for small pasta. I have to honestly admit that rice noodles are one of my favorite types of pasta. Once you try a spoonful, they will become addicted and love it very quickly. Not only is this Greek Rice Noodle Salad with Feta and Olives, but you’ll notice that you can prepare it in less than 20 minutes with this easy and quick orzo pasta with chorizo.

Mediterranean dishes always work in the summer! With them you can get into the holiday mood anytime and party well. So, whether it’s Italian, Spanish or Greek cuisine, you want to get that holiday feeling, we’ve got them all. So, after Greek rice noodle salad with feta and olives, you can try these treats:


By the way: Our recipes are also available – download them!

Blue bowl with rice noodle salad on gray background.  On the left are green rice noodles and a small bowl of black olives.


Just like the holidays – Greek rice noodle salad with feta and olives


Greek Rice Noodle Salad with Feta and Olives – The perfect summer treat.


  1. Cook rice noodles in salted water according to package directions until al dente. Then strain, turn off for a while, and place in a large bowl.

  2. Meanwhile, prepare the vegetables and the rest. Dice the feta and cut the olives into rings. Halve the cherry tomatoes and cut the sun-dried tomato fillets into strips.

  3. Wash the peppers, remove the core and stem and dice. Rinse the spring leek, shake dry and cut into fine rings. Pick the basil leaves from the stem and chop them into small pieces. Add all to the cooked rice noodles.

  4. For the dressing, place the lemon zest and juice in a tall bowl. Then add vinegar, mustard, peeled and finely chopped garlic cloves, spices and honey and mix everything together.

  5. Then pour the oil in a slow, thin stream while stirring to make the dressing. Now mix everything together and season the salad again with salt and pepper. Be happy.

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