Greek Pasta Salad

Serves: 4

Mohammad Wiegand

1 January 1970

Based on User reviews:

44

Spice

48

Sweetness

52

Sourness

46

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

1 cup

Virgin Olive Oil (extra)

1 tsp

Lemon Zest (grated)

1 cup

Lemon Juice (fresh)

1 tsp

Oregano (dried)

2 tsps

Dijon Mustard

1 pinch

Ground Cinnamon

1

Salt

1

Ground Black Pepper (freshly)

2 cups

Shells (measured uncooked medium cooked, chilled and patted dry)

2

Scallions (thinly sliced)

6

Kalamata Olives (pitted and halved)

1 cup

Feta Cheese (crumbled or cut into dice)

2

Plum Tomatoes (seeded and cut into fine dice)

Directions:

1

In a blender or food processor puree until smooth, the olive oil, lemon zest and juice, parsley, oregano, mustard, and cinnamon

2

Season to taste with salt and pepper

3

Make a wreath of spinach leaves on the outside edges of a large shallow pasta bowl or dinner plate

4

Combine the pasta with half of the dressing, the cucumbers and the scallions

5

Center the pasta salad in the middle of the spinach

6

Drizzle the remaining dressing over the spinach and garnish the spinach with black olives

7

Garnish the pasta with feta cheese and tomato