Italian Pasta and Vegetable Salad

• 1-1/2 gal. Dry pasta (cavatappi, bow tie, penne or short pasta)
• 1 gal. baby spinach leaves, chopped
• 1-1/2 qt. KRAFT Signature Sun Dried Tomato Oregano Dressing
• 1-1/2 qt. Canned artichoke hearts, drained, cut into wedges
• 1 qt. red pepper strips
• 3 cups KRAFT 100% Shredded Parmesan Cheese - Full Moisture

1. Cook pasta as directed on package; drain.
2. Rinse.
3. Cool.
4. Toss pasta with remaining ingredients.
5. Cover.
6. Refrigerate until ready to serve.

pasta, baby spinach leaves, oregano dressing, hearts, red pepper, parmesan cheese

Taken from www.kraftrecipes.com/recipes/-1951.aspx (may not work)