Greek Spinach Pasta Salad

INGREDIENTS

3 cups

spinach

1 lb

rotini pasta, cooked and rinsed in cool water (I used the colored vegetable pasta)

medium cucumber halved, cut into ¼ inch pieces

1 pint

cherry tomatoes, halved

1 cup

pitted kalamata olives, halved (can also use black olives)

1/2

red onion, thinly sliced

6 oz

feta cheese, crumbled

Red Wine Vinaigrette:

2 cloves

garlic, finely minced

1 tsp

dried oregano

1 tsp

Dijon mustard

1/4 cup

red wine vinegar

1/2 tsp

salt

1/2 tsp

pepper

1/2 cup

olive oil