Prosciutto and olive pasta salad
Preparation time: 40 min
1 3/4 cups uncooked multigrain penne pasta
2 cups fresh baby spinach leaves
8 jalapeno-stuffed green olives, sliced
2 oz thinly sliced prosciutto, chopped
2 tablespoons chopped fresh oregano leaves
1 tablespoon olive oil
1/3 cup crumbled reduced-fat feta cheese
1. Cook pasta as directed on package, omitting salt and oil; drain. Rinse with cold water to cool; drain well.
2. In large bowl, stir together spinach, olives, prosciutto, oregano and oil. Add pasta and cheese; toss well.