Ingredients
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12 ounces fettuccine pasta
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1/4 lb feta cheese, crumbled
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0.5 (12 ounce) box cherry tomatoes, cut in half if large
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1/2 cup chopped walnuts
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2/3 cup olive oil
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4 tablespoons red wine vinegar
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salt and pepper
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1 teaspoon oregano
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1 sweet red peppers or 1 yellow pepper, cut in strips
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1/4 lb fresh snow pea (or frozen, thawed)
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1/4 lb black Greek olive
Instructions
- 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.