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Spinach Pea Pasta Salad

Kraft Memeber Recipe
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Makes: 3 cups Total Time: 35 min
Category: Side Dishes Sub Category: Other

what you need
  • 1 box (16 oz.) Barilla Mini Pasta (Penne or Bowtie)
  • 12 oz. Hanover Frozen Baby Peas
  • 1.5 cup fresh spinach, chopped, uncooked
  • 1 small red onion (about 1/3 cup), chopped
  • 2-3 garlic cloves, chopped or minced
  • 2-3 Tbsp. fresh parsley, chopped
  • 6 oz. each chopped roasted red pepper & sun-dried tomatoes (optional)
  • 1-2 cups Kraft Sun-Dried Tomato Vinaigrette Dressing
  • 1/2 cup Kraft Parmesan-Romano Grated Cheese
  • 3 Tbsp. aged balsamic vinegar
make it
Cook pasta & frozen peas as instructed on package.

Meanwhile, chop spinach, onion, garlic, parsley, (red peppers/sun-dried tomatoes). Add to large mixing bowl.

Drain pasta & peas, add immediately to chopped veggies. Stir in Kraft Sun-Dried Tomato Dressing, a little at a time until pasta is heavily coated. Mix in cheese, drizzle lightly with balsamic vinegar, toss & service.
Notes
This delicious, easy veggie pasta salad is good served warm or cold. And is a great way to get the kids to eat their veggies.
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