8 oz. penne pasta (or mini penne), uncooked
1/2 pkg. (3 oz.) fresh baby spinach
1 large tomato, seeded and chopped
2/3 c. low-fat crumbled feta cheese
2 green onions, thinly sliced
1/4 c. sliced ripe or Greek olives
pinch or red pepper flakes, optional
1/4 c. olive oil
1/4 c. white wine vinegar
2-1/2 Tbls. grated Parmesan cheese
1-1/2 t. Dijon mustard
1 small garlic clove, minced
1/2 t. dried oregano
1/8 t. salt
1/8 t. pepper
In 3 qt. pot, cook pasta according to package directions. Drain and rinse in cold water; drain again.
Meanwhile, in a small bowl, whisk the vinaigrette ingredients.
In a large bowl, combine the pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Add red pepper flakes, if desired. Serve immediately.