• Salt and pepper
• 12 ounces fusilli (or any short tube like pasta) – I use whole wheat or gluten free
• 1 15-oz. can white beans, drained and rinsed (I use Northern Beans)
• 4 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1 cucumber, peeled, halved lengthwise, seeded, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup pitted Kalamata olives, chopped
• 3 tbsp red wine vinegar
• 1/4 cup fresh lemon juice (juice from 1 lemon)
• 1/3 cup olive oil
• 1/2 tsp garlic powder
• 1 Tbsp. oregano
• 4 ounces feta, crumbled
• 1 tsp. salt
• 1/2 tsp. pepper

Directions: