Friday, April 19, 2013

European Pasta Salad


3 cups  medium pasta shells, uncooked
1 tub  (10 oz.)  Savory Lemon & Herb Cooking Creme
1/4 cup  milk
1 pkg.  (6 oz.) baby spinach leaves, chopped
2 cups  grape tomatoes, halved
1/2 cup  chopped red onions
1 pkg.  (4 oz.)  Crumbled Feta Cheese

Make It

COOK pasta as directed on package, omitting salt.
DRAIN pasta; place in large bowl. Add cooking creme and milk; toss to coat. Add spinach, tomatoes and onions; mix lightly.
REFRIGERATE several hours or until chilled. Stir in feta before serving.

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