Total Time
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.

Ingredients Nutrition


  1. In large bowl combine oil, lemon juice, garlic, Tabasco sauce, anise seed and salt; mix well.
  2. Add noodles, cheese, tomatoes, olives, parsley and pine nuts. Toss to coat evenly.
  3. Cover; refrigerate at least 1 hour. Serve with additional Tabasco sauce if desired.


Most Helpful

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.

Veg by Marriage July 07, 2009

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!

Divaconviva September 21, 2008

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