FETTUCCINE AND FETA SALAD

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Fettuccine and Feta Salad image

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

Provided by Dona England

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 803.9, Fat 56.9, SaturatedFat 10.9, Cholesterol 89.8, Sodium 592.9, Carbohydrate 59, Fiber 3.8, Sugar 5.1, Protein 18

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