Salad Taverna - cooking recipe

Ingredients

1/3 cup olive oil or 1/3 cup vegetable oil
3 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon Tabasco sauce
1/2 teaspoon anise seed
1/4 teaspoon salt
8 ounces spinach egg noodles, cooked, drained
1/2 lb feta cheese, crumbled
2 tomatoes, coarsely chopped
1/2 cup sliced pitted ripe olives
1/4 cup chopped fresh parsley (optional)
1/4 cup chopped pine nuts (optional)

Preparation

In large bowl combine oil, lemon juice, garlic, Tabasco sauce, anise seed and salt; mix well.
Add noodles, cheese, tomatoes, olives, parsley and pine nuts. Toss to coat evenly.
Cover; refrigerate at least 1 hour. Serve with additional Tabasco sauce if desired.