Greek Risoni Salad

• San Remo Reg No47 Risoni 500g
• 350g jar marinated feta, drained and coarsely crumbled
• 50g baby spinach
• 1 small red onion, cut into thin wedges
• 1/3 cup pitted Kalamata olives
• 1 Lebanese cucumber, coarsely chopped
• 200g tomatoes, cut into wedges
• 1/3 cup chopped bottled char-grilled capsicum

Dressing

• ground black pepper
• 2 teaspoon dried oregano
• 2 cloves garlic, crushed
• 2 tablespoons lemon juice
• 1/3 cup extra virgin olive oil
• sea salt, to taste