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
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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