Our Kitchenroundtable.net

Cook the pasta according to package directions.

Meanwhile, rinse and drain the spinach and beans separately, leaving both to drain.

Also, in a large mixing bowl, whisk the lemon peel, lemon juice, olive oil, oregano, salt and pepper together.

Gently stir the drained spinach and beans, tomatoes, feta cheese, olives, onions and garlic into the dressing mixture, then set aside.

Transfer the cooked pasta to a large colander, rinse under ice cold running water until well-chilled, then drain thoroughly. (I sometimes return the drained pasta to the stockpot and stir in a bunch of ice cubes to chill the pasta quickly).

Toss the chilled pasta into the remaining ingredients in the mixing bowl until well mixed.

Serve immediately. Cover and refrigerate leftovers.