“Wonderful Greek style salad, it gets better the next day. From "The Pasta Salad Book" by Nina Graybill and Maxine Rapaport.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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