Recipe - Greek Pasta Salad (Mf)

1/3 cup Extra virgin olive oil
One half teaspoon Grated lemon zest
One fourth cup Fresh lemon juice
One half cup Fresh parsley leaves, packed
One half teaspoon Dried oregano
2 teaspoon Dijon mustard
1 pn Ground cinnamon
Salt and freshly ground
black pepper
6 ounce Fresh curly spinach,
stemmed, (up to 8) washed &
leaves torn into 1inch
pieces
2 cup Medium shells cooked,
chilled and patted dry,
measure uncooked
2 Kirby cucumbers, washed,
peeled, seeded and & into
half moons
2 Scallions, thinly cut or sliced up
6 Kalamata olives, pitted and
halved
One half cup Feta cheese, crumbled or cut
into dice
2 Plum tomatoes, seeded, 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

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve

MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997

Recipe by: MONDAY TO FRIDAY SHOW #MF6669 Posted to MCRecipe Digest V1 #608
by 4paws@netrax.net (ShermeyerGail) on May 12, 1997