Salad Taverna

Salad Taverna

2
SWEET BABOO 0

"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."

Ingredients 23 m {{adjustedServings}} servings 330 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Chef John's Salad Lyonnaise

This meal-worthy salad features bacon and poached egg with a simple vinaigrette.

Taco Salad I

See how to make a delicious taco salad with a twist.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 2

  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Polo
10/17/2006

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.

Doc Simonson
5/1/2013

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 used. 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.