Bring a large pot of lightly salted water to a boil. Add pasta and stir gently. Return to the boil for 8 to 10 minutes or until al dente.

Remove from heat and add 1 cup of cold water to stop the cooking. Drain well.

In a food processor coarsely chop the onion, olives, yellow pepper, sundried tomatoes. Coarsely chop the fresh spinach.

In a large bowl combine pasta with the chopped vegetables, spinach, and the crumbled feta.

Add the oil, vinegar, salt, and pepper. Toss and chill for 1 hour in the refrigerator.

SERVES 6-8