Eat light and right as the temperatures soar.
1/2 cup black olives or kalamata olives, pitted and sliced8 ounces crumbled feta cheese
Sauté spinach in oil and garlic, set aside. In a large pot, boil pasta, drain, then add all ingredients except for the feta, including the spinach, into the same pot with the. Return to stove and lightly warm on low heat. Stir until everything is warm. Remove pot from the stove, add feta cheese and let cool for 5-10 minutes. Serve at room temperature or chill in the fridge if you prefer a cold salad.
Marcia Kester Doyle is the author of Who Stole My Spandex? Life In The Hot Flash Lane and the voice behind the midlife blog, Menopausal Mother. Her work has appeared in The New York Times, The Washington Post, The Huffington Post, Cosmopolitan, Good Housekeeping, Woman's Day, Country Living, and many others. You can find her at http://www. marciakesterdoyle.com
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