Got another Meat-Free Monday handled here for you!
1 package (16 oz) uncooked whole wheat penne pasta
1 package (16 oz) fresh baby spinach
3 medium tomatoes, seeded and chopped
3/4 cup (6 oz) crumbled feta cheese
4 green onions, thinly sliced
1/2 cup sliced ripe or Greek olives
1/2 cup olive oil
1/2 cup white wine vinegar
1/3 cup grated Parmesan cheese
1 tbsp Dijon mustard
2 garlic cloves, minced
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
In a dutch oven, cook pasta according to pasta directions. Drain and rinse in cold water; drain again.
Meanwhile, in a small bowl, whisk the vinaigrette ingredients. In a large bowl, combine the pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Serve immediately.