Farfalle Salad with Sun-Dried Tomatoes and Spinach

1 lb farfalle (butterfly pasta)
3 spring onions
2 oz. sun-dried tomatoes cut in to strips
1 lb spinach, shredded
4 Tbs toasted pine nuts
1 Tbs chopped fresh oregano
2 oz. kalamata olives pitted and sliced
1/2 c. freshly grated parmesean cheese

Dressing
1/4 c. olive oil
1 tsp. chopped fresh chilli
1 clove garlic
salt and pepper

Boil pasta, drain, rinse in cool water and transfer to a salad bowl. Trim the spring onions and chop finely. Add to the pasta with other ingredients. Combine dressing ingredients in a seperate screw top jar and shake until well combined. Pour the dressing over the top of the salad; toss well and serve immediately.