Greek Spinach Pasta Salad

• 3 cups baby spinach
• 1 pound rotini pasta cooked, rinsed and cooled
• 1 ½ cups cucumber cut in half lengthwise and then into ¼-inch pieces
• 1 pint cherry tomato halved
• 1 cup kalamata olives or black olives, pitted and halved
• ½ cup onion about half an onion, red, thinly sliced
• 6 ounces feta cheese crumbled

Red Wine Vinaigrette

• ½ cup extra virgin olive oil
• 2 teaspoons garlic minced
• 1 teaspoon oregano dried
• 1 teaspoon Dijon mustard
• ¼ cup red wine vinegar
• ½ teaspoon salt
• ½ teaspoon black pepper ground