Cook pasta in heavily salted water (my Italian friends tell me this is the secret to really good pasta) for the recommended time on pasta package. (read steps 3 &4 before discarding water)
Place the feta in a medium bowl and top with spinach and arugula.
Before draining the pasta, take ¼ cup of the cooking water and pour it over the spinach/arugula/feta. Spinach and arugula will wilt slightly and cheese will get soft.
Place the cut tomatoes in a colander and drain the pasta over the tomatoes for a super quick blanche.
Add the pasta and tomatoes to the feta/spinach/arugula. Toss to mix all ingredients.
Serve with a drizzle of olive oil, fresh cracked pepper, and toasted pine nuts