Greek pasta salad

Ingredients

• 300g fusilli pasta spirals - or you can use farfalle (butterflies) or penne (quill tubes)
• 225g bag prepared fresh baby spinach
• 250g punnet cherry tomatoes, halved
• 100g black olives (we bought kalamata from the deli counter)
• 200g feta cheese, broken into rough chunks
• 3 tbsp olive oil

 Method

1. Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
2. Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
3. Toss in the drained pasta and spinach, and let everyone help themselves.