Greek Pasta Salad (serves 10-12)
- 1 box of bow-tie pasta, uncooked
- 3 cups baby spinach leaves
- 1 1/4 cup Feta crumbled cheese
- 1 1/2 cup cherry tomatoes, halved
- 1 can of drained canned chickepeas, rinsed
- 3/4-1 cup Greek Vinaigrette dressing
Cook pasta as directed, drain. Place in large bowl.
Add remaining ingredients, mix lightly.
Serve immediately or cover and refrigerate until ready to serve.
I find this usually holds for a day or so if you have leftovers.