Ingredients:
1 Box Banza Shells
1/4 cup Olive Oil + more for drizzle
2/3 cup crumbled feta (best to get fresh feta)
1 cup kalamata olives, pitted
4 cups baby spinach
20 Sun Dried Tomatoes
Directions:
1. Cook Pasta al dente in large pot
2. While pasta cooks heat 1/4 cup of olive oil in medium heat, sauté kalamata olives and sun dried tomatoes (cut into smaller pieces) for 30 seconds, then add spinach leaves and cook until spinach is slightly wilted, remove from heat.
3. Drain pasta and add to serving bowl. Mix in spinach/tomato/olive mixture along with crumbled feta. Toss to combine. Finish with a drizzle of olive oil.