3/4 lb. feta cheese
1 lb. spinach fusilli, cooked
1/4 c. chopped red onion
1/2 c. drained and chopped sundried tomatoes
1 c. Kalamata
3 c. thinly sliced spinach

DRESSING:

1/2 c. virgin olive oil
3 tbsp. red wine vinegar
1 clove garlic, crushed
1 tsp. salt
Freshly ground pepper

Crumble feta over pasta. Add onion, tomatoes, olives, and spinach, toss. Combine dressing ingredients and mix well and serve.