Salad Taverna recipe

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Ingredients

8 ounces dry spinach noodles
⅓ cup olive oil
3 tablespoons lemon juice
1 clove garlic, minced
½ teaspoon green hot pepper sauce
½ teaspoon anise seed
½ teaspoon salt
1 cup ricotta cheese
2 tomatoes, coarsely chopped
½ cup sliced black olives

Nutrition Info

273 calories
carbohydrate: 29.5 g
cholesterol: 35.5 mg
fat: 15.1 g
fiber: 3.5 g
protein: 6 g
saturatedFat: 2.2 g
servingSize: -
sodium: 336.8 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. In a large bowl, whisk together olive oil, lemon juice, garlic, hot pepper sauce, anise seed and salt. Mix in cooked pasta, ricotta cheese, tomatoes, and olives. Cover, and chill.

Recipe Yield

6 servings

Recipe Note

This is a unique salad with perhaps a Greek flair to it, but without the pungency of feta. Green pepper sauce and anise seed make this dish wonderfully delicious and unique.

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