Prep 15 mins
Cook 5 mins
This kind of reminds me of a Greek salad, which I absolutely love but it has the Tabasco dressing gives it an extra little punch. It's from the Favorite Brand Names Cookbook.
- 1⁄3 cup olive oil or 1⁄3 cup vegetable oil
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- 1⁄2 teaspoon Tabasco sauce
- 1⁄2 teaspoon anise seed
- 1⁄4 teaspoon salt
- 8 ounces spinach egg noodles, cooked, drained
- 1⁄2 lb feta cheese, crumbled
- 2 tomatoes, coarsely chopped
- 1⁄2 cup sliced pitted ripe olives
- 1⁄4 cup chopped fresh parsley (optional)
- 1⁄4 cup chopped pine nuts (optional)
- In large bowl combine oil, lemon juice, garlic, Tabasco sauce, anise seed and salt; mix well.
- Add noodles, cheese, tomatoes, olives, parsley and pine nuts. Toss to coat evenly.
- Cover; refrigerate at least 1 hour. Serve with additional Tabasco sauce if desired.
I agree with Divaconvivia: I would suggest significantly reducing the cheese. I used about 6 oz. of feta, and still felt the cheese was overpowering the flavor, and I didn't really taste what I thought was going to be an interesting mix of flavors in the dressing. The pine nuts (which I toasted) add an essential crunch.
Wow! Wonderful combo of flavors and textures! And so easy to put together. We enjoyed this salad as our entree along with crusty bread and a bottle of Pinot Noir. I used Hodgson's Mills Veggie Rotini Pasta because there were no spinach noodles of any kind available in our store. Worked beautifully! I included both the fresh parsley & pine nuts - I think it would be a mistake NOT to add them. If I were to serve this as a side pasta salad, I would simply decrease the feta cheese to about 4 oz. As is, it's a great cold main dish. I used my Pampered Chef That's-a-Bowl Junior to chill, and just shook the bowl to mix again before serving. Made for PAC Fall 2008. Thanks, Pesce_Gurl, for another winner!