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Thursday, October 23, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

GREEK PASTA AND VEGETABLE SALAD
Vegetables & Side Dishes
Contributed by: Joyce Martin
Ingredients:
  • 2/3 cup corkscrew macaroni
  • 1/3 cup lime juice
  • 2 TBS honey
  • 1 TBS olive oil
  • 1 clove garlic, minced
  • 4 cups washed and torn spinach leaves
  • 1 cup cliced cucumber
  • 1/2 cup thinly sliced carrot
  • 1/4 cup sliced green onions
  • 2 TBS crumbled feta cheese
  • 2 TBS sliced ripe olives
Prepare pasta according to pasta directions, omitting salt. Drain and rinse well under cold water until pasta is cool.
Combine the lime juice, honey, oil and garlic in a large bowl; stir in the pasta. Cover and marinate in the refrigerator for 2-24 hours.
Combine the spinach, cucumber, carrot, onions, cheese and olives in a large bowl. Add the pasta mixture to the vegetables and toss to combine.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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