Salad Taverna

⅓ cup olive or vegetable oil
3 Tbsp. Lemon juice
1 clove garlic, minced
½ tsp. Tabasco pepper sauce
½ tsp. Anise seed
¼ tsp. Salt
8 oz. Spinach egg noodles, cooked, drained
½ pound feta cheese, crumbled OR 1 cup ricotta or cottage cheese
2 tomatoes, coarsely chopped
½ cup sliced pitted ripe olives
¼ cup chopped parsley (optional)
¼ cup pine nuts (optional)

In large bowl combine oil, lemon juice, garlic, Tabasco sauce anise seed and salt; mix well. Add noodles, cheese, tomatoes, olives, parsley and pine nuts; toss to coat evenly. Cover; refrigerate at least 1hour. Serve with additional Tabasco sauce, if desired.