Fettuccine and Feta Salad

READY IN: 15mins
Recipe by Dona England

Wonderful Greek style salad, it gets better the next day. From "The Pasta Salad Book" by Nina Graybill and Maxine Rapaport.

Top Review by sugarpea

I agree with evelyn, this is WAY too easy to eat. I used whole wheat pasta, julienned the snow peas and subbed basil for the mint. Not as unusual a flavor but I'm not a mint fan. I found half the dressing to be enough but I prefer my pasta a bit dry.

Ingredients Nutrition


  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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