Prosciutto and Spicy Green Olive Pasta Salad

Ingredients

• 2 cups baby spinach 
• 2 ounces feta cheese crumbled reduced-fat
• 1 tablespoon olive oil extra-virgin
• 2 tablespoons oregano fresh chopped
• 1.8 cups multigrain penne uncooked
• 8  jalapeño-stuffed olives green sliced
• 2 ounces pancetta thinly sliced chopped

Equipment

• bowl

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain and rinse with cold water.
3. While pasta cooks, combine spinach and next 4 ingredients in a large bowl.
4. Add pasta and cheese; toss well.