Lynn's Spinach Pasta Salad
1/3 cup extra-virgin olive oil
1/2 tsp grated lemon zest
1/4 cup fresh lemon juice
1/2 cup fresh parsley leaves - (packed)
1/2 tsp dried oregano
2 tsp Dijon mustard
1 pch ground cinnamon
Salt to taste
Freshly-ground black pepper to taste
6 oz fresh curly spinach - (to 8), stemmed, was
leaves torn into 1" pieces
2 cup medium-size shells cooked, chilled,
and patted dry
2 x kirby cucumbers washed, peeled,
seeded, and cut into half-moons
2 x scallions thinly sliced
6 x kalamata olives pitted, halved
1/2 cup crumbled or diced feta cheese
2 x plum tomatoes seeded, and
cut into fine dice
Method :
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.