Tuesday, May 26, 2009

Greek Isles Pasta Salad


I needed to make a pasta salad for a church get together and I wanted something different. I found this recipe and thought it looked so good, my husband was so proud of me for putting spinach in it!

Greek Isles Pasta Salad


3 c. farfalle (bow-tie) pasta uncooked
2 c. baby spinach leaves
1 c. crumbled feta cheese (I don't like feta so I used cubed Monterey Jack)
1 small container cherry tomatoes, halved
1 c. drained and rinsed chickpeas (garbanzo beans)
1/2 c. Kraft Greek Vinaigrette (or more to taste)

Cook pasta according to directions, al dente. Drain and rinse with cool water, place in large bowl. Add spinach leaves, cheese, cherry tomatoes, chickpeas and dressing. Cover and refrigerate for at least 2 hours.

2 comments:

Monique said...

If you want to get creative with this recipe and take it to another level, try it with Al Dente Garlic Parsley Fettuccine. It cooks in just 3 minutes and tastes exactly like fresh homemade pasta. People don't think of using it for salads, but it works beautifully.

The Frosted Cupcake said...

Thanks Monique, I'll have to try that, that sounds delicious!