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.