Ingredients for Fettuccine And Feta Salad
- Fettuccine Pasta
- Feta Cheese
- Fresh Snow Pea
- Black Greek Olive
- Sweet Red Peppers
- Cherry Tomatoes
- 1/2 cup chopped walnuts
- 1/4 cup extra virgin olive oil
- Red Wine Vinegar
- Salt And Pepper
- 1 tablespoon dried oregano
- Dried Mint
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How to Make Fettuccine And Feta Salad
- Cook 8 ounces of fettuccine according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside to cool completely.
- While the pasta cooks, prepare the dressing: In a small jar, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon dried oregano, 1 tablespoon chopped fresh mint, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a large bowl, combine the cooled fettuccine, 4 ounces crumbled feta cheese, 1 cup chopped cucumber, 1/2 cup chopped red onion, 1/2 cup chopped bell pepper (any color), and 1/2 cup chopped walnuts.
- Gradually add the dressing to the pasta mixture, starting with 1/4 cup at a time, tossing gently to coat evenly. Taste and adjust seasoning as needed. You may not need all of the dressing.
- Let the salad sit for at least 30 minutes to allow the flavors to meld. This step is key for optimal taste! Serve at room temperature or chilled.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
20g
Fat
54g
Carbs
19g
