Greek Style Cold Noodle Salad

Name: Greek Style Cold Noodle Salad
Prep time: 20 min
Yield: 6
Cuisine: American,
Ingredients: 1/3 cup katsu sauce; 2 tbsps olive oil; 1 tbsp red wine vinegar; 1 tsp McCormick® Oregano Leaves; 8 oz 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

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.

20m

PREP TIME

143

CALORIES

13

INGREDIENTS

Servings: 6

Ingredients

Katsu and Oregano Vinaigrette:
1/3 cup katsu sauce
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon McCormick® Oregano Leaves
Noodle Salad:
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

KEY PRODUCTS

INSTRUCTIONS

1 For the Katsu and Oregano Vinaigrette, mix all ingredients in medium bowl with wire whisk until well blended. Set aside.
2 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.
3 Refrigerate at least 1 hour. Sprinkle with feta cheese before serving.

TIPS AND TRICKS

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.