Salad Taverna

Submitted by pesce_gurl

"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."

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 6

ingredients

• 78.78 ml olive oil or 78.78 ml vegetable oil
• 44.37 ml lemon juice
• 1 garlic clove, minced
• 2.46 ml Tabasco sauce
• 2.46 ml anise seed
• 1.23 ml salt
• 226.79 g spinach egg noodles, cooked, drained
• 226.79 g feta cheese, crumbled
• 2 tomatoes, coarsely chopped
• 118.29 ml sliced pitted ripe olives
• 59.14 ml chopped fresh parsley (optional)
• 59.14 ml chopped pine nuts (optional)

directions

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.

Reviews

[ColoradoCooking]

My friend made this for me over 20 years ago and I had to have the recipe. One of my husbands favorites (mine too)! I use a bit more olive oil and add 1 T. apple cider vinegar. Up the Tabasco. ;)

 

[Veg by Marriage]

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.

 

[Divaconviva]

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!