Fettuccine and Feta

Fettuccine and Feta

12 ounces fettuccine, fresh if available
1/4 pound feta cheese, crumbled
1 box frozen show peas, thawed or 1/4 lb
fresh
1/4 pound black Greek olives
1 sweet green, red or yellow bell pepper, cut
in stripes
1/2 pound cherry tomatoes, cut in half if large
1/2 cup chopped walnuts

Dressing
2/3 cup olive oil
4 Tablespoons red wine vinegar
salt & pepper to taste
1 teaspoon oregano
1/2 teaspoon dried mint

Cool fettuccine to al dente stage,drain well
Combine with cheese, vegetables and walnuts.

Shake olive oil, vinegar, oregano, mint and 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 need less that the entire amount. Adjust
seasonings. Serve at room temp.