INGREDIENTS
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1 (12- to 16-ounce) box radiatore or ruffles pasta
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1 (10-ounce) bag fresh spinach, rinsed, drained and coarsely chopped
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1/2 pound (8 ounces) feta cheese, crumbled
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1 pint cherry tomatoes, sliced in half
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1/2 cup pitted Kalamata olives, drained
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1 cup bottled Greek dressing
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1/4 teaspoon salt
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1/4 teaspoon black pepper