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

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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