For a fresh idea with pasta, try Greek salad
Cook:35 mins
Serves 4
300g fusilli pasta spirals – or you can use farfalle (butterflies) or penne (quill tubes)225g bag prepared fresh baby spinach250g punnet cherry tomatoes, halved100g black olive (we bought kalamata from the deli counter)200g feta cheese, broken into rough chunks 3 tbsp olive oil
STEP 1Tip 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.STEP 2Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.STEP 3Toss in the drained pasta and spinach, and let everyone help themselves.
