Greek Pasta Salad with Shrimp and Olives
INGREDIENTS:
1/3 c Extra virgin olive oil
1/2 ts Grated lemon zest
1/4 c Fresh lemon juice
1/2 c Fresh parsley leaves, packed
1/2 ts Dried oregano
2 ts Dijon mustard
1 pn Ground cinnamon
Salt and freshly ground
-black pepper
6 oz Fresh curly spinach,
-stemmed, (up to 8) washed &
-leaves torn into 1-inch
-pieces
2 c Medium shells cooked,
-chilled and patted dry,
-measure uncooked
2 Kirby cucumbers, washed,
-peeled, seeded and & into
-half moons
2 Scallions, thinly sliced
6 Kalamata olives, pitted and
-halved
1/2 c Feta cheese, crumbled or cut
-into dice
2 Plum tomatoes, seeded, cut
-into fine dice
1/3 c Extra virgin olive oil
1/2 ts Grated lemon zest
1/4 c Fresh lemon juice
1/2 c Fresh parsley leaves, packed
1/2 ts Dried oregano
2 ts Dijon mustard
1 pn Ground cinnamon
Salt and freshly ground
-black pepper
6 oz Fresh curly spinach,
-stemmed, (up to 8) washed &
-leaves torn into 1-inch
-pieces
2 c Medium shells cooked,
-chilled and patted dry,
-measure uncooked
2 Kirby cucumbers, washed,
-peeled, seeded and & into
-half moons
2 Scallions, thinly sliced
6 Kalamata olives, pitted and
-halved
1/2 c 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
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