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A pasta salad that’s a surprising combination of Japanese udon noodles and katsu sauce with the typical ingredients found in a Greek salad. Photo credit: Marc Matsumoto from No Recipes.
1/3 cup katsu sauce
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon McCormick® Oregano Leaves
8 ounces dry udon noodles
1/2 cup halved grape tomatoes
1/2 cup thinly sliced red onion
1/4 cup sliced black olives
1/4 cup thinly sliced English (seedless) cucumber , (half-moon slices)
1/4 cup fresh parsley leaves
1/4 cup sliced pepperoncini
1/4 cup thinly sliced red bell pepper
1/4 cup crumbled feta cheese
For the Katsu and Oregano Vinaigrette, mix all ingredients in medium bowl with wire whisk until well blended. Set aside.
For the Noodle Salad, cook udon noodles as directed on package. Rinse under cold water. Drain well. Place noodles in large bowl. Add Vinaigrette and remaining ingredients except feta cheese; toss to coat well. Cover.
Refrigerate at least 1 hour. Sprinkle with feta cheese before serving.
Test Kitchen Tip: Katsu sauce is a sweet and tangy Japanese condiment that typically accompanies tonkatsu, a fried breaded pork cutlet. It can be found in the Asian aisle of some supermarkets or in an Asian market.
(Amount per serving)