Greek Pasta Salad - cooking recipe

Ingredients

10 1/2 ounces fusilli, another pasta shape would work too
8 ounces Baby Spinach, fresh
9 ounces cherry tomatoes, halved
3 1/2 ounces black olives
7 ounces feta cheese, broken into rough chunks
3 tablespoons olive oil

Preparation

Tip 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.
Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
Toss in the drained pasta and spinach.
Serve.