8 oz. corkscrew pasta
8 oz. Cheddar cheese, cubed (2 c.)
1 lg. green or red pepper, cut into 3/4 inch pieces
1/3 c. sliced olives
3 c. torn fresh spinach

MARINADE:

1/2 c. olive or vegetable oil
1/3 c. vinegar
1 tsp. dry mustard
1 tsp. dry oregano
1 tsp. dried basil
1 clove minced garlic

Mix marinade in shake container; set aside.

Cook pasta according to package directions and drain. Mix hot pasta with marinade, cool to room temperature. Add cheese, pepper and olives. Mix well. Chill several hours or overnight. Before serving, add spinach. Mix gently to coat salad. Serves 8.