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.
- 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
- Cook fettuccine to al dente stage, drain well.
- Combine with cheese, vegetables and walnuts Shake olive oil, vinegar, oregano, mint, salt and pepper in a small jar until well combined.
- Pour a quarter cup of the dressing at a time over the salad, mixing well after each addition.
- You may not need the entire amount.
- Adjust seasoning.
- Serve at room temperature.
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.
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.:-)