Kate's Spinach & Pasta Salad

This recipe was given to me by memory so the ingredients are estimated. Feel free to alter the measurements as you deem appropriate.

Kate’s Spinach, Pasta Salad

12 to 16 oz. Cooked Penne Pasta
1 can black whole olives – cut in half
1 container grape tomatoes (or cherry) – cut in half
Slivered red onion (my estimate – about ¼ to 1/3 of the onion)
1 6 oz. container Feta Cheese (we use basil & tomato for flavor)
1 bag (16 oz.?) spinach greens
1 bottle Parmesan – Caesar dressing (Italian would work also)

Optional:
1/3 – ½ lb baby bay shrimp

Combine pasta, olives, tomatoes, onion and feta cheese in large bowl. If you want to add shrimp, rinse shrimp in salt water and add to ingredients. Pour 1/3 to ½ bottle of salad dressing (estimate) over ingredients and stir to combine. Refrigerate ingredients until ready to eat. Add spinach before serving and combine with another ¼ bottle of salad dressing.

Note: If you add the spinach early, it gets soggy.