Greek pasta salad

• fusilli↗300g g

  pasta spirals – or you can use farfalle (butterflies) or penne (quill tubes)

• bag prepared fresh baby spinach↗225g g
• punnet cherry tomatoes250g g

  halved

• black olive↗100g g

  (we bought kalamata from the deli counter)

• feta cheese↗200g g

  broken into rough chunks

• 3 tbsp olive oil↗ tbsp

Step-by-step instructions

1. 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. 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. 3

   Toss in the drained pasta and spinach, and let everyone help themselves.