PENNE AND BABY SPINACH SALAD

8-oz penne pasta

1 lemon

1/4 cup olive oil

4 cups baby spinach

1 red bell pepper, quartered, seeded, sliced crosswise

1 1/2 cups multicolored cherry tomatoes, halved

2 green onions, sliced

1/2 cup crumbled feta cheese

In a large pot of boiling, salted water, cook penne according to the package directions until al dente. Drain and rinse under cold water until cooled. Drain well. Transfer to a serving bowl, cover and chill until serving time.

Meanwhile, grate 1 tsp of zest from the lemon and squeeze out 2 tablespoons of juice. In a small bowl, whisk the oil, lemon juice and zest, 1/2 teaspoon salt and 1/4 teaspoon of black pepper together. Cover the mixture and chill.

When ready to serve, add the spinach, bell pepper, tomatoes, green onion and dressing to the penne. Toss until coated well. Sprinkle with the cheese.