Fettuccine And Feta Salad - cooking recipe

Ingredients

12 ounces fettuccine pasta
1/4 lb feta cheese, crumbled
1/4 lb fresh snow pea (or frozen, thawed)
1/4 lb black Greek olive
1 sweet red peppers or 1 yellow pepper, cut in strips
0.5 (12 ounce) box cherry tomatoes, cut in half if large
1/2 cup chopped walnuts
Dressing
2/3 cup olive oil
4 tablespoons red wine vinegar
salt and pepper
1 teaspoon oregano
1/2 teaspoon dried mint, crushed

Preparation

Cook fettuccine to al dente stage, drain well.
Combine with cheese, vegetables and walnuts Shake olive oil, vinegar, oregano, mint, salt and pepper in a small jar until well combined.
Pour a quarter cup of the dressing at a time over the salad, mixing well after each addition.
You may not need the entire amount.
Adjust seasoning.
Serve at room temperature.