Ingredients:

  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  fresh parsley leaves -- (packed)
     1/2      Teaspoon  dried oregano
  2          Teaspoons  dijon mustard
  1              Pinch  ground cinnamon
                        salt and freshly ground black pepper
  6             Ounces  fresh curly spinach -- washed and torn into
  2               Cups  medium shells cooked -- measured raw
                        chilled and patted dry
  2                     kirby cucumbers -- seeded and sliced
  2                     scallions -- thinly sliced
  6                     kalamata olives -- pitted and halved
     1/2           Cup  feta cheese -- crumbled or diced
  2                     plum tomatoes -- seeded and diced

Preparation:

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.

Nutritional Information:

955 Calories (kcal); 95g Total Fat; (86% calories from fat); 13g Protein; 19g Carbohydrate; 67mg Cholesterol; 1336mg Sodium