Total Time
Prep 15 mins
Cook 0 mins

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

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.


Most Helpful

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.

sugarpea August 18, 2004

This was lunch today as I had all the ingredients on hand. The only things I did differently was to use the corkscrew-shaped pasta (which worked out beautifully as bits of feta, olive and walnut got trapped in the curls and 1/2 cup of olive oil (using up all the dressing). BTW, the 'mint' called for in greek cookery is spearmint, and as this recipe is very greek in spirit, that's what I used. An unusual, very fresh-tasting and delicious pasta salad that comes together very, very quickly and is too easy to eat.:-)

evelyn/athens July 26, 2004

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