posted by Dona 05-16-100 4:04 PM
* Exported from MasterCook *
Fettuccine and Feta
Recipe By : The Pasta Salad Book
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Salads & Dressings
Amount Measure Ingredient -- Preparation Method
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12 ounces fettuccine, fresh if available
1/4 pound feta cheese, crumbled
1 (10 ounce) box frozen snow peas, thawed or 1/4 lb. fresh
1/4 pound black Greek olives
1 sweet green, red or yellow bell pepper, cut in strips
1/2 pound 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 to taste
1 teaspoon oregano
1/2 teaspoon dried mint
Cook fettuccine to al dente stage, drain well Combine with cheese, vegetables and walnuts.
Shake olive oil, vinegar, oregano, mint and 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 need less than the entire amount. Adjust seasonings. Serve at room temperature.