First put water in a saucepan and add about 2 - 3 teaspoons of vegetable stock to the water. Cook the Greek noodles in it. It is best to use less water than usual when cooking pasta and always add a little water when it has been absorbed. So follow the principle of how to prepare risotto. When doing this, stir the noodles more often, otherwise they will stick to the bottom of the pot. This cooking method saves you having to pour off the noodles at the end and the vegetable broth also makes them a bit spicier.
When the pasta is done, add a little olive oil and transfer the pasta to a salad bowl. When cooling, the noodles should be stirred again and again so that they don`t stick too much together!
While the pasta is getting cold, you can simultaneously cut the 3 peppers into small cubes and fry them in a pan with a little olive oil for a few minutes. Then add the pepper cubes to the pasta.
Now add the tomato paste and paprika pulp to the slightly warm pasta and paprika mixture, mix well and season with salt, pepper, paprika and gyros spices and a pinch of sugar. If you like it spicier, you can also add some chili powder. When seasoning, especially with salt, make sure that the feta that you add is already salty. So it`s better to start with a little less and add salt when the feta is in the salad.
When the salad is cold, cut the feta into small pieces and add it to the salad as well. The best way to do this is to use a feta with herbs, as it gives it an additional flavor! If necessary, add some tomato / paprika pulp and olive oil, depending on your taste, if the salad has become too dry during the cooling time.
Chill the salad until serving!
It is great for a barbecue party, but also tastes good on its own or with a little herb quark and baguette.
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