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1 c. small tomato pasta shells
1 c. small spinach pasta
2 tsp. salt
2 c. cubed zucchini
1/3 c. vinegar
1 tsp. prepared mustard
1 small garlic clove, crushed
1 Tbsp. Worcestershire sauce
1 c. vegetable oil
pinch of freshly ground black
1 c. Genovesi dried tomatoes,
drained and cut into strips
8 oz. Feta cheese or goat
cheese, cubed

To serve:
1 lb. fresh spinach leaves,
washed and dried
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh cilantro
Cook tomato and spinach pasta in a large pot of boiling
water, seasoned with 1/2 teaspoon salt until tender, 8 to 10
minutes. Rinse, drain and set aside. Blanch zucchini in
boiling water, seasoned with 1/2 teaspoon salt until crisp-ten-
der, 2 to 4 minutes. Rinse in cold water; drain and set aside.
In a small mixing bowl, combine remaining teaspoon salt,
vinegar, mustard, garlic, Worcestershire sauce and oil; season
with pepper and beat with a wire whisk until mustard is incor-
porated. Taste and correct seasoning if necessary. In a large
mixing bowl, combine cooked pasta with 1 cup of the vinaigrette
and toss. Allow pasta to rest and absorb the vinaigrette for
about 30 minutes. Just before serving time, add remaining
vinaigrette, zucchini, tomatoes and cheese; toss well.
Taste and correct seasoning, if necessary. To serve,
arrange bed of fresh spinach leaves on individual serving
plates. Pile pasta salad on top and garnish with chopped
parsley and cilantro. Makes 8 servings. Great pasta salad.

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