*  Exported from  MasterCook II  *
 
                                 Greek Pasta Salad
 
 Recipe By     :MONDAY TO FRIDAY SHOW #MF6669
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  cup           extra virgin olive oil
      1/2  teaspoon      grated lemon zest
      1/4  cup           fresh lemon juice
      1/2  cup           (packed) fresh parsley leaves
      1/2  teaspoon      dried oregano
        2  teaspoons     Dijon mustard
                         Pinch ground cinnamon
                         Salt and freshly ground black pepper
        8  ounces        fresh curly spinach, stemmed, washed,
                         leaves torn into 1 inch pieces
        2  cups          (measured uncooked) medium shells cooked, chilled
        2                kirby cucumbers, washed, peeled,
                         seeded and cut into half moons
        2                scallions, -- thinly sliced
        6                kalamata olives, -- pitted and halved
      1/2  cup           feta cheese, -- crumbled or cut into dice
        2                plum tomatoes, seeded and -- cut into fine dice
 
 
 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.
 
 Yield: 2 servings
 
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