15-Minute Vermicelli with Tomatoes and Feta Recipe
- 1 package of brown rice noodles, preferably Golden Flying Horse vermicelli
- 5-6 grape tomatoes, sliced in half lengthwise
- 1/2 cup feta, crumbled, preferably Bulgarian
- Pinch (or two) of dried red chile flakes
- Extra-virgin olive oil
- Good-quality sea salt and freshly ground black pepper, to taste
- Zest of ¼ of a lemon
- ¼ cup chopped fresh parsley or mint (optional)
- Cucumber Yogurt with Dill
- Grilled Beef Tenderloin Tips
- Baked Asparagus with Fried Egg and Dill
- Canned Tuna Open-Faced Sandwich
- Kale, Mango, and Avocado Salad
- Strawberry and Ricotta Appetizer
- Raw Artichoke, Lemon, and Parmesan Salad
- Strawberry, Cheddar, and Chive Spring Salad
- Halibut Cheeks with Meyer Lemon and Basil Vinaigrette
I love making this recipe when I'm craving something warm and cheesy but don't have the time or patience to make anything complicated. While I actually used quinoa noodles in the photo, I usually use brown rice vermicelli that becomes soft and pliable when soaked in hot water for 2-3 minutes — amazing, I know. This cuts down the time spent boiling the pasta so the whole thing can be pulled together in under 5 minutes. But you can also use any kind of pasta and it will still be a quick meal.
Lighter and less filling than traditional pasta, these vermicelli noodles are perfect for this almost no-cook dish. I usually throw in whatever I have on hand, so feel free to add chopped broccoli, peppers, snow peas, canned corn, chickpeas or any other vegetables or herbs that you have.
Soak the noodles in hot water for about 2-3 minutes, or according to package instructions. Drain. Then toss with the remaining ingredients and combine.