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Salad Taverna




Source of Recipe


Great American Favorite Brand Name Cookbook - Collector's Edition


Salad Taverna

8 ounces dry spinach noodles, cooked and drained (or twist pasta)
1/3 cup olive oil
3 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon Tabasco (I use more)
1/2 teaspoon anise seed
1/4 teaspoon salt
1/2 pound feta cheese, crumbled
2 tomatoes, coarsely chopped
1/2 cup sliced black olives
1/4 cup chopped parsley
1/4 c. pine nuts (opt)
1 TBSP Apple Cider (opt)

In a large bowl, whisk together olive oil, lemon juice, garlic, Tabasco sauce, anise seed and salt. Mix in cooked pasta, feta cheese, tomatoes, olives and parsley. Cover, and chill at least 1 hour.