Greek Noodle Salad with Feta

Ingredients

• 100 g Pea lentils
• 300 g Whole wheat spaghetti
• Salt
• 100 g black olives (pitted, from a jar)
• 400 g small cucumber (1 small cucumber)
• 4 sprigs Oregano
• 400 g small vine tomatoes
• 120 g Feta (50% fat in milk)
• 1 red onion
• 4 tbsp White wine vinegar
• 4 tbsp Olive oil
• Pepper
• 10 g Parsley (0.5 bunch)

Instructions

1. 1.

   Cook the lentils in double the amount of water for about 30 minutes over low heat. Then drain, pour off the water and let cool for 5 minutes. Meanwhile, cook the pasta according to package instructions al dente in plenty of boiling salted water, drain in a sieve and let drain.

2. 2.

   Meanwhile, drain the olives. Clean, wash, quarter the cucumber lengthwise and slice it. Wash, dry and chop the oregano.

3. 3.

   Clean, wash and slice the tomatoes. Slice the feta. Peel and slice the onion into thin rings.

4. 4.

   Whisk the vinegar, oil and oregano for the dressing and season with salt and pepper. Mix the pasta with the dressing. Mix in the tomatoes, cucumber, lentils and olives and arrange in a bowl. Distribute the onion and feta on top. Wash, dry, chop the parsley and sprinkle the salad with it.