This veggie-packed pasta salad tastes great the minute it's made but will become more strongly flavored if allowed to chill a few hours before serving. When making ahead, add the cheese just before serving.
Makes 4 to 6 servings
8 ounces uncooked small shell pasta
1 pint grape tomatoes, halved
2 cups coarsely chopped fresh spinach
1 yellow bell pepper, chopped
1/4 cup finely chopped red onion
3 tablespoons chopped fresh dill
1 (4-ounce) package crumbled feta cheese
Cook pasta according to package directions; drain. Toss pasta with tomatoes and remaining ingredients. Serve immediately, or cover and chill up to 8 hours.