Feta and Spinach Pasta Salad

Cooked small shell pasta and spinach are tossed with diced tomatoes, finely chopped fresh mint, extra virgin olive oil, red wine vinegar, fresh lemon juice, crushed garlic and finely chopped oregano. Pasta salad is topped with crumbled Feta cheese just prior to serving.

Ingredients -

1 pound Spiral or Small Shell Pasta, cooked to al dente, drained
1/2 pound Feta Cheese, crumbled
2 (10 ounces each) package Frozen Spinach
1 can Black Olives, drained
2 medium Tomatoes, diced
1 tablespoon finely chopped Fresh Mint
1/2 cup Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar
3 tablespoons Fresh Lemon Juice
1 Garlic Clove, crushed
1 teaspoon finely chopped Oregano

Preparation:

1. In a covered saucepan, steam the frozen spinach.

2. When the spinach is cooked, remove from the heat.

3. Toss the spinach with the cooked pasta.

4. Top the spinach with tomatoes and olives.

5. Combine all of the remaining ingredients, except for the feta and pour over the pasta.

6. Top with the crumbled feta cheese and serve.