Rotini with Tomatoes, Spinach and Feta

This is not quite a hot pasta nor is it chilled. It is nice for a hot summer evening.

6 oz uncooked Rotini pasta
2 C large cherry tomatoes, halved
1 C fresh spinach, coarsely torn
1/3 C fresh basil, coarsely chopped
3 T red balsamic vinegar
3 green onions, finely chopped
3 T pine nuts
1 t Dijon mustard
2 large cloves garlic, minced
1/2 t salt
fresh ground pepper, to taste
1 T virgin olive oil
feta cheese

Cook pasta according to package with a little salt and olive oil. Drain, but do not rinse. Add pasta to tomatoes, spinach and basil in large bowl.

Combine vinegar, onions, pine nuts, mustard, garlic, salt and pepper and stir well with a fork. Add olive oil and stir to combine.

Pour vinegar mixture over pasta and toss well. Crumble feta cheese over top.

4 servings