Rotini Pasta Salad with Spinach and Tomato

• 1 gal. rotini pasta, cooked, drained
• 2 qt. tomatoes, seeded, chopped
• 2-1/2 cups marinated artichoke hearts, drained, sliced
• 2-1/2 cups sliced black olives, drained
• 2 qt. Fresh spinach leaves, torn
• 2-1/2 cups Kraft Shredded Parmesan
• 5 cups Kraft Sundried Tomato and Oregano Dressing

1. Combine all ingredients except dressing in large bowl.
2. Add dressing; mix lightly.
3. Cover.
4. Refrigerate several hours or until chilled.

rotini pasta, tomatoes, hearts, black olives, fresh spinach leaves, parmesan, tomato

Taken from www.kraftrecipes.com/recipes/rotini-pasta-salad-spinach-tomato-93976.aspx (may not work)