1 lb. spiral or small shell pasta
1/2 lb. feta, crumbled
2 (10 oz.) pkg. frozen spinach
1 can black olives, drained
2 med. tomatoes, diced
1 tbsp. finely chopped mint
1/2 c. olive oil
2 tbsp. red wine vinegar
3 tbsp. fresh lemon juice
1 clove garlic, crushed
1 tsp. finely chopped oregano Cook pasta according to package directions. Steam spinach in just the water that clings to it for a few minutes in a tightly covered saucepan. Remove from heat after the spinach wilts. Toss the spinach with the pasta; top with tomatoes and olives. Combine remaining ingredients (except feta) for salad dressing and pour over the salad. Top with the crumbled feta cheese and serve. Serves 4. | 
