Salad Taverna2 Reviews
- Prep: 15 min
- Cook: 8 min
- Ready In: 23 min
“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.” - by SWEET BABOO
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 330 cal
- 18.3 g
- 31.6 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Nice flavor. Easy. But not what I was expecting. I love the substantial flavor & texture of Greek food, always have. This seemed a bit like an American recipe of Greek pasta salad...." See more"
"My kids really like this, which surprised me. The reason I didn't give it five stars, apart from my status as a grumpy old man, is that the recipe doesn't say what shape of spinach pasta should be use..." See mored. I used linguine, and it was clunky looking and harder to eat than had I used penne or mezzo penne. Also, what kind of ricotta should be used? Regular ricotta is nice and creamy, but it makes the salad look like a train wreck! Maybe ricotta salata would be a better choice? You give up creaminess, but may have a nicer looking salad. This was a very tasty dish and it will be made again and again in our house. Other changes I would make are the addition of artichoke hearts, a bit of red onion and maybe a garnish of sliced green onion."
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