Macaronisalade met feta
Ingredients for 4 people
Ingredients · Servings 4
- 300 g macaroni (we use Grande)
- 6 snack cucumbers
- 250 g cherry tomatoes
- 100 g green olives
- 100 gr more
- 1 rode ui
- Salt and pepper
- 1 the Citroen
- 3 tablespoons olive oil
- 2 sprigs of dill (+ extra)
- Salt and pepper
Method · 20 min
- Cook the macaroni according to the instructions on the packaging in plenty of salted water. We use grande macaroni, but regular macaroni works too. Drain the pasta and let it cool in a nice bowl.
- Slice the cucumbers, halve the cherry tomatoes and olives, and cut the red onion into half rings. Add this to the macaroni and stir briefly.
- Make a dressing from the lemon juice, olive oil, and chopped dill. Season to taste with salt and pepper and pour over the cold macaroni salad. Toss briefly.
- Crumble the feta over the pasta salad and garnish with extra dill, if desired. Serve immediately. Or store in the refrigerator until ready to use.
persons
- Cook the macaroni according to the instructions on the packaging in plenty of salted water. We use grande macaroni, but regular macaroni works too. Drain the pasta and let it cool in a nice bowl.
- Slice the cucumbers, halve the cherry tomatoes and olives, and cut the red onion into half rings. Add this to the macaroni and stir briefly.
- Make a dressing from the lemon juice, olive oil, and chopped dill. Season to taste with salt and pepper and pour over the cold macaroni salad. Toss briefly.
- Crumble the feta over the pasta salad and garnish with extra dill, if desired. Serve immediately. Or store in the refrigerator until ready to use.
