6 oz. mostaccioli pasta, uncooked
2 med. tomatoes, chopped
1/2 c. crumbled feta cheese
1/3 c. low-cal Italian salad dressing
1/4 c. thinly sliced celery
1/4 c. thinly sliced green onion
2 tbsp. sliced pitted ripe olives
6 c. torn fresh spinach
1 tbsp. fresh orange juice

Cook pasta according to package directions, then drain. Combine pasta, tomato, cheese, salad dressing, orange juice, green onion, celery and olives. Toss gently to coat. Cover and chill. Toss with spinach just before serving.