Greek Pasta Salad

Recipe Ingredients

1/3 cup	78ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Grated lemon zest
1/4 cup	59ml	Fresh lemon juice
1/2 cup	20g / 0.7oz	Fresh parsley leaves - (packed)
1/2 teaspoon	2.5ml	Dried oregano
2 teaspoons	10ml	Dijon mustard
1		Ground cinnamon
		Salt - to taste
		Freshly-ground black pepper - to taste
6 oz	170g	Fresh curly spinach - (to 8), stemmed, was
		Leaves torn into 1" pieces
2 cups	474ml	Medium-size shells - cooked, chilled,
		And patted dry
2		Kirby cucumbers - washed, peeled,
		Seeded, and cut into half-moons
2		Scallions - thinly sliced
6		Kalamata olives - pitted, halved
1/2 cup	73g / 2.6oz	Crumbled or diced feta cheese
2		Plum tomatoes - seeded, and
		Cut into fine dice

Recipe Instructions

In a blender or food processor puree until smooth, the olive oil, lemon zest and juice, parsley, oregano, mustard, and cinnamon. Season to taste with salt and pepper.

Make a wreath of spinach leaves on the outside edges of a large shallow pasta bowl or dinner plate. Combine the pasta with half of the dressing, the cucumbers and the scallions. Center the pasta salad in the middle of the spinach. Drizzle the remaining dressing over the spinach and garnish the spinach with black olives. Garnish the pasta with feta cheese and tomato.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6669) - - from the TV FOOD NETWORK

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