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6 oz. medium pasta shells
1 cucumber
3/4 c. Ken's Olive Oil Vinaigrette Dressing
1/4 c. mint
2 Tbsp. capers, drained
1 Tbsp. grated lemon zest
1 clove minced garlic
1/2 tsp. salt
1/4 tsp. pepper
1 green pepper cut in 3/4" pieces
1 pt. grape tomatoes, halved
1/2 c. shredded carrot
1/2 small red onion, diced
1/4 c. sliced black olives
1 pkg. baby spinach
1/2 cup crumbled Feta cheese

Cook pasta according to package directions; drain and rinse. Remove
strips in 1/2" intervals from cucumber. Cut cucumber into quarters
lengthwise, then cut crosswise 1/4". In large bowl whisk dressing
with mint, capers, zest, garlic, salt, and pepper. Add pasta,
cucumbers, green peppers, tomatoes, carrots, onion, and olives.
Toss. Arrange spinach on serving plate; top with pasta mixture.
Sprinkle with Feta. Yield: 6 servings

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