Mediterranean Fettuccine Salad

Mediterranean Fettuccine Salad
Yield: 6, 4 ounce servings

  • 12 oz Amish Naturals Spinach Fettuccine
  • 4 qt Water
  • 1 tbsp Kosher Salt
  • 1 cup Mozzarella Cheese, cubed
  • 1 pint Feta Cheese, crumbled
  • 1 cup Hard Salami, sliced and quartered
  • 1/2 cup Black Olives, sliced
  • 1 pint Grape Tomatoes, halved
  • 1 cup Cucumber, sliced and quartered


  • 3/4 cup White Balsamic Vinegar
  • 1 small Shallot, minced
  • 1 tbsp Honey
  • 1/2 tsp Garlic, crushed
  • Fresh Ground Pepper to taste
  • Kosher Salt to taste
  • 2 cups Olive Oil

Boil water with tablespoon of Kosher salt in large covered stock pot. Remove lid, add pasta and boil for 11-13 minutes or until al dente (soft but not overcooked). Drain pasta through colander and rinse immediately with cold water to stop cooking process. Set aside.

In large bowl combine cooked pasta with cheeses and other ingredients.

For dressing, stir together vinegar, shallots, garlic, honey, salt, and pepper in medium bowl. With wire whisk rabidly stir ingredients while slowly drizzling in oil. Taste and season if necessary .

Pour dressing over pasta mixture and let rest for at least 3 hours before service.

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