• Ingredients:
• 8 ounces (3 cups) rotelle pasta (uncooked)
• 2 cups fresh spinach leaves torn in bite-sized pieces
• 1-1/2 cups thinly sliced radishes
• 1 cup fresh orange chunks
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons reduced-calorie mayonnaise
• 1 teaspoon oregano leaves, crushed
• 1 teaspoon minced garlic
• 1 teaspoon salt

Cook pasta in salted water according to package directions; drain and rinse under cold water.

Place pasta in a large bowl along with spinach, radishes and orange.

In a small bowl combine olive oil, vinegar, mayonnaise, oregano, garlic and salt. Pour over pasta mixture.

Sprinkle capers, if desired. Serve immediately or cover and refrigerate up to 3 hours.

(Source: globalgourmet.com)