Cook the pasta to just ‘al dente’ according to the directions on the packet. Drain the pasta, stir through a little walnut or olive oil and set aside.
Drain the Lemnos Persian Marinated Fetta, discard the herbs and any peppercorns and slightly break up the fetta pieces (reserve some of the oil).
Make the dressing in a large serving bowl. Whisk the oil, vinegar, garlic and mustard. Add salt and pepper to taste.
Add the walnuts, spinach, tomatoes and Lemnos Persian Marinated Fetta, along with a tablespoon of the oil from the can, to the dressing. Toss the pasta into this mixture and check the seasoning. Scatter with parsley leaves.
Cover and chill to use later or serve immediately.