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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 This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |