Or this is another fave:
Spinach Pasta Salad
Serves 2
1 HEX B + 2 syns per serving on green day
6 oz dried wholemeal fusilli (or whatever pasta you like)
5 oz fresh spinach torn into pieces (or blitzed in the food processor)
1/2 red onion, chopped finely
84g feta, roughly diced (HEX B)
14 black olives, chopped (2 syns)
28g sun dried tomatoes, rehydrated and chopped (1.5 syns)
1/2 cup Kraft fat free Italian dressing
2 cloves garlic, minced
juice of 1/2 lemon
1/4 tsp garlic salt
1/4 tsp ground black pepper
Method:
1) Cook pasta until al dente. Rinse in cold water and leave to drain.
2) In a large bowl, combine the pasta with the spinach, red onion, feta, olives and tomatoes.
3) Whisk together the salad dressing with the garlic, lemon juice, salt & pepper. Pour over the pasta and toss. Leave in the fridge for at least 2 hours and serve chilled.