Ingredients Jump to Instructions ↓

  1. 3 cups farfalle (bow-tie pasta) uncooked

  2. 2 cups baby spinach leaves

  3. 1 cup cheese crumbles or I have used feta cheese instead

  4. 1 cup cherry tomatoes (halved)

  5. 3/4 cup drained canned chickpeas (garbanzo beans) rinsed

  6. 1/2 cup Kraft Greek Vinaigrette Dressing

  7. I also used a hand full of pine nut s & a can of black olives, drained.

Instructions Jump to Ingredients ↑

  1. Cook pasta as directed on package, drain. Put into a large bowl.

  2. Add remaining ingrediants and mix lightly Serve immediately or cover and refrigerate.


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