Sicilian Pasta Salad

1 lb shell or bow tie pasta
1/4 lb baby spinach

6 ounces feta cheese, crumbled

1/2 cup kalamata olives halved or 1/4 cup capers

3 Tablespoons sliced sun dried tomatoes in oil

1 Tablespoon red-wine vinegar

3 Tablespoons olive oil

Salt and Pepper

10 fresh basil leaves, cut in a chiffonade

Cook pasta in well salted boiling water. Toss the spinach, feta, olives, and sun-dried tomatoes, or capers in a large bowl with vinegar and oil, salt, and pepper.

Drain the pasta, add it to the salad, and toss. Adjust seasoning and serve at room temperature, adding the basil just before serving.