Greek Pasta Salad

2 cups rotelle noodles, shells, or pasta of choice
1/2 cup red onion, slivered
1/2 red or yellow pepper, thinly sliced
3/4 cup sliced mushrooms
4 to 6 pepperoncini peppers, diced
1 cup fresh spinach, shredded
1 cup (4 oz.) 98% fat free smoked turkey breast cut in strips
1/2 cup (2 oz.) low fat feta cheese, crumbled

1/2 cup plus two tablespoons fat free red wine vinalgrette dressing
1 small clove garlic, pressed or minced
1 teaspoon extra virgin olive oil
1 teaspoon crumbled oregano
fresh ground pepper to taste

1. Cook rotelle according to package directions without salt and oil. Do not
overcook, pasta should be al dente. Drain pasta and rinse with cold water.

2. In small bowl, mix red wine and vinalgrette with garlic, olive oil,
oregano, black pepper and set aside.

3. In large bowl, add cooled pasta with onion, peppers, mushrooms, spinach,
turkey and feta cheese.

4. Toss 3/4 of dressing with pasta mixture. Refrigerate salad and remaining
dressing until chilled, 2 to 3 hours. Just before serving, toss salad with
remaining dressing.

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