Fettuccine and Feta Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Wonderful Greek style salad, it gets better the next day. From The Pasta Salad Book by Nina Graybill and Maxine Rapaport. Ingredients:
12 ounces fettuccine pasta |
1/4 lb feta cheese, crumbled |
1/4 lb fresh snow pea (or frozen, thawed) |
1/4 lb black greek olive |
1 sweet red peppers or 1 yellow pepper, cut in strips |
0.5 (12 ounce) box cherry tomatoes, cut in half if large |
1/2 cup chopped walnuts |
2/3 cup olive oil |
4 tablespoons red wine vinegar |
salt and pepper |
1 teaspoon oregano |
1/2 teaspoon dried mint, crushed |
Directions:
1. Cook fettuccine to al dente stage, drain well.
2. Combine with cheese, vegetables and walnuts Shake olive oil, vinegar, oregano, mint, salt and pepper in a small jar until well combined.
3. Pour a quarter cup of the dressing at a time over the salad, mixing well after each addition.
4. You may not need the entire amount.
5. Adjust seasoning.
6. Serve at room temperature.
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