Salad Taverna

Salad Taverna

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"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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23 m servings 330 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 31.6g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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.

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 ...

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