Spinach, Feta, and Bean Pasta Salad

INGREDIENTS

juice of one lemon (about 1/4 cup)

zest of one lemon

1/4 cup

extra virgin olive oil

1 tsp

dried oregano

1 tbsp

Dijon mustard

1 tbsp

fresh thyme, chopped

1 tsp

granulated sugar (optional)

salt and pepper,

5 oz

organic baby spinach

1 oz

can of Navy or Cannelloni beans, rinsed and drained

1/4 cup

finely diced red onion

1/2 cup

sliced black olives

1 cup

grape tomatoes, sliced in half

1 oz

box medium sized shell pasta, white whole wheat variety, cooked to al dente, rinsed in cold water and drained

4 oz

crumbled Feta cheese (I used cubed)