Greek Salad with Pasta and Spinach

Fun and fast to put together, and a family favorite. You can use any short pasta. (Revised 4/13/23)

Ingredients:
1 medium cucumber
1/2 pound small pasta
1/2 pint cherry tomatoes
1/2 of 9 oz bag of baby spinach
1/2 small red onion, sliced thin, optional (sometimes the onion can be harsh)
1/2 cup of Kalamata olives (bulk baby olives from Amazon save you a ton)
1/2 of a 6 oz block of feta cheese, approx. 3 oz, crumbled. (It is still good without the cheese.)

Directions:
Make the dressing first: Combine 4 Tablespoons olive oil, 2 tablespoons fresh lemon juice or  red wine vinegar, 1 teaspoon each of salt, sugar, Dijon mustard and 1/4 teaspoon fresh ground pepper. Whisk together with a fork. Let it sit while you make the salad.

Cook the pasta al dente, drain and rinse with cold water
Cut off ends of cucumber, peel and slice it lengthwise.Use a spoon to remove the seeds. Stack the halves and cut into 1/4" slices.
Cut cherry tomatoes in half
Cut red onion into thin slices
Roughly chop the Kalamata olives
Put all the above in a large bowl with the spinach, crumble the feta on top, add the dressing and toss well.