[adapted from “Food for Health and Fitness” by Helen O’Connor & Donna Hay]
500g pasta – cooked al dente, drained and cooled down (I used tricolore fusilli)
200g white button mushrooms (sliced)
200g feta (cubed)
1 small onion (chopped finely)
3 large tomatoes – 500g (chopped)
1 large sweet red bell pepper (chopped)
3 tbs balsamic vinegar or to taste
4 tbs sweet chilli sauce or to taste
150g young spinach leaves (chopped)
Mix all ingredients together and serve.
Serve 5-6 people.