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
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
Ingredients 6 Servings
- 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
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.
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
MEET YOUR NEW CULINARY SIDEKICK
Get the Flavor Maker app to discover recipes, help plan meals, organize your spice pantry, and more!
