PASTA SALAD WITH FETA

Light and fresh barley pasta salad is an ideal choice for warm days and a quick lunch for work. The base is nutritionally valuable barley flour pasta, which is perfectly complemented by fresh vegetables, salty feta cheese and juicy olives. Lemon juice and olive oil give the salad a pleasant acidity and delicacy, while fresh herbs underline its Mediterranean character. It tastes great cold and is suitable as a separate dish or as a side dish for grilled meat or fish.

Recipe Allergies

INSTRUCTIONS

1.Cook the pasta: Cook the barley in salted water according to package directions (usually 7–10 minutes). Drain, rinse with cold water, and let cool.
2.Prepare the vegetables: Halve or quarter the cherry tomatoes. Slice the cucumber into thin half-moons. Cut the bell pepper into small cubes. Chop the onion into thin strips or fine cubes. Crumble or dice the feta.
3.Mix the salad: In a large bowl, combine the cooked chicken, vegetables, olives, and feta. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and add the chopped herbs.