Salad Taverna

Salad Taverna

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    23 m
SWEET BABOO
Recipe by  SWEET BABOO

“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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (2)

Rate This Recipe
Polo
2

Polo

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
0

Doc Simonson

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.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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