Title: Greek Pasta Salad
Categories: None
Yield: 6 Servings

1 lb Spinach fettucine
1/2 c Chicken-flavoured broth
1 tb Balsamic vinegar
1 tb White wine vinegar
1 Cloves garlic; minced (up to
-2)
3 Cloves garlic; oven roasted
1 ts Dried basil
1 ts Dried oregano
4 oz Vegan feta cheese (see
-recipe below)
8 oz Spinach; washed, dried and
-chopped
1 Cuke; peeled and chopped
1/2 sm Red onion; sliced in very
-thin rounds
Fresh cracked black pepper;
-to taste
Salt; or salt-free
-seasoning, to taste
10 Cherry tomatoes; quartered

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