Fettuccine and Feta Salad

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

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

• Dressing

• 2⁄3 cup olive oil
• 4  tablespoons red wine vinegar
•  salt and pepper
• 1  teaspoon oregano
• 1⁄2 teaspoon dried mint, crushed

Directions

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.