Greek Pasta Salad

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1 ts Dried basil
1 tb White wine vinegar
1 Cloves garlic; minced
8 oz Spinach; washed, dried
1/2 sm Red onion; sliced
Salt; or salt-free
1 tb Balsamic vinegar
3 Cloves garlic; oven roasted
1 ts Dried Oregano
10 Cherry tomatoes; quartered
1/2 c Chicken-flavoured broth
4 oz Vegan feta cheese
1 Cucumber; peeled and chopped
black pepper; Fresh cracked
1 lb Spinach fettucine

Original recipe makes 6



Recipe(s) adapted from: "The Uncheese Cookbook" "The American Vegetarian Cookbook" "Low Fat Living" Cook the fettucine according to package directions, until al dente. Meanwhile, in a small bowl, mix the broth, vinegar, garlics, basil and oregano. Drain the fettucine, place it in a large bowl; add the broth mix, feta, spinach, cukes and onions. Toss well. Season, to taste, with the salt and pepper. Add the tomatoes and toss gently. Chill until ready to serve (the flavours improve over time). Serve at room temp, or slightly chilled. Posted to fatfree digest V97 #180 by Jacqueline on Aug 15, 1997

Verified by stevemur
Calories Per Serving: 328 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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