Greek Pasta Salad

Course : Salads
Serves: 4
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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 dash ground cinnamon
1 teaspoon 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 medium kirby cucumbers -- seeded and sliced
2 medium scallions -- thinly sliced
6 medium kalamata olives -- pitted and halved
1/2 Cup feta cheese -- crumbled or diced
2 medium plum tomatoes -- seeded and diced

Preparation / Directions:

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

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