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FUSILLI SALAD

8-10 servings

• 3/4 pounds feta cheese
• 1 pound fusilli, cooked al dente and drained
• 1/4 cup chopped red onion
• 1/2 cup drained and chopped sundried tomatoes
• 1 cup kalamata olives, pitted
• 3 cups thinly sliced spinach

Dressing:

• 1/2 cup virgin olive oil
• 3 tablespoons red wine vinegar
• 1 clove garlic, crushed
• 1/2 tsp. salt
• freshly ground pepper to taste

Crumble feta cheese over pasta. Add other ingredients; toss. Combine dressing ingredients and mix well. Pour dressing over pasta, toss well and serve. May be made ahead.

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