INGREDIENTS
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3 cups farfalle (bow-tie pasta), uncooked
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2 cups baby spinach leaves
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1 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese
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1 cup cherry tomatoes, halved
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3/4 cup drained canned chickpeas (garbanzo beans), rinsed
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1/2 cup Kraft Greek with Feta and Oregano Dressing