Serves: 6

Ingredients

1 (12 ounce) package falafel, cooked as directed on the package
1 (10 ounce) package fresh spinach, torn into bite size pieces with excess stems removed
1/2 pint cherry tomatoes, cut in half
3/4 cup Kalamata olives
Grated parmesan reggiano cheese, optional

Cook the falafel as directed on the package. Drain hot liquid in a colander. Rinse the pasta with cold water to stop the cooking process. Place the cooked and cooled pasta in a large bowl.

Greek Dressing

Ingredients

1 teaspoon dried basil
1 small shallot, chopped fine
1 small clove garlic, minced
1 teaspoon ground lemon pepper
1 teaspoon salt
1/2 teaspoon dried oregano
4 teaspoons extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1/2 teaspoon sugar
1/4 teaspoon lemon zest

While the pasta is cooking, combine the dressing ingredients in a medium bow and mix well. 

Mix the dressing with the cooled pasta in a large bowl. Gently toss the torn spinach pieces, cherry tomatoes, and Kalamata olives with the pasta mixture. Cover and chill. 

Top with freshly grated parmesan reggiano cheese if desired. 

Note: Fresh herbs would create more depth but use less amounts than ground.

This recipe is in Smokin' Good Eats.