Greek Pasta Salad - cooking recipe

Ingredients

1 box (14 to 16 oz.) radiatore or pasta ruffles
1 bag (10 oz.) fresh spinach, rinsed and coarsely chopped
1/2 lb. (8 oz.) Feta cheese, crumbled
1/2 c. Italian dressing
1/2 c. vegetable oil
1 Tbsp. chopped fresh basil or 1 1/2 tsp. dried basil
1 Tbsp. wine vinegar
1/4 tsp. salt
1/4 tsp. pepper

Preparation

In large pot of boiling salted water, cook pasta to desired doneness; drain and cool by rinsing in cold water, then drain again.
In large bowl, mix together all remaining ingredients thoroughly but gently; add pasta and toss.
Serve or refrigerate until ready to serve (best served at room temperature).