Greek Pasta Salad

• Salt and pepper
• 12 ounces fusilli
• 1 15-oz. can white beans, drained and rinsed
• 4 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1 cucumber, peeled, halved lengthwise, seeded, sliced
• 4 scallions, white and light green parts, finely chopped
• 1/2 cup pitted Kalamata olives, chopped
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh oregano
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 4 ounces feta, crumbled

1. Bring a pot of salted water to boil. Cook pasta until just tender, 8 minutes or as package label directs.
2. Combine beans, spinach, tomatoes, cucumber, scallions, olives, herbs, oil and lemon juice in a bowl. Drain pasta; add to bowl and toss. Let stand for 10 minutes to cool slightly.
3. Stir in feta, season with salt and pepper and serve immediately, or refrigerate for up to 1 day before serving.

salt, fusilli, white beans, baby spinach, cherry tomatoes, cucumber, scallions, olives, dill, fresh oregano, olive oil, lemon juice, feta

Taken from www.myrecipes.com/recipe/greek-pasta-salad-4 (may not work)