Toss whole grain penne pasta with baby spinach and cucumbers to make a salad any bistro owner would be proud to serve.
What You Need
Original recipe yields 6 servings
3 cups whole grain penne pasta, uncooked
1/4 cup KRAFT Greek Vinaigrette Dressing
1 pkg. (9 oz.) baby spinach leaves
1 cucumber, sliced
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Garlic & Herb
1/4 cup sliced Kalamata olives
1 Tbsp. chopped fresh oregano
1/4 tsp. ground black pepper
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Let's Make It
Cook pasta as directed on package, omitting salt; drain.
Heat dressing in large skillet on medium heat. Add spinach; cook and stir 5 min. or just until wilted.
Add pasta to spinach along with remaining ingredients; mix well.
Prepare using KRAFT Sun Dried Tomato Vinaigrette Dressing.
Substitute 1 tsp. dried oregano leaves for the 1 Tbsp. fresh oregano.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.