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fusilli pasta ROASTED RED PEPPERS black olives hearts Feta cheese pine nuts Oregano Dressing spinach leaves
Viewed: 16 - Published at: 5 years agoIngredients
- 1-1/2 gal. fusilli pasta, cooked
- 3 cups roasted red peppers, chopped
- 1-1/2 cups Kalamata or black olives, pitted, chopped
- 1-1/2 cups marinated artichoke hearts, drained, chopped
- 1-1/2 cups crumbled feta cheese
- 1-1/2 cups pine nuts, toasted
- 1-1/2 qt. Kraft Greek with Feta and Oregano Dressing
- 3 qt. spinach leaves, chopped
Method
- Combine all ingredients except spinach.
- Cover.
- Refrigerate at least 1 hour.
- Add spinach just before serving; mix lightly.