Orzo Salad with Grilled Eggplant and Feta

• 1 gal. cooked tri-color orzo pasta, drained
• 3-1/2 qt. fresh spinach, chiffonade
• 1-3/4 qt. eggplant, cut into 3/4-inch-thick slices, grilled, medium dice Safeway 1 ea For $1.28 thru 02/09
• 1-3/4 qt. canned butter beans, rinsed
• 5-1/4 cups grape tomatoes, cut in half Safeway 1 lb For $1.29 thru 02/09
• 5-1/4 cups KRAFT Greek Vinaigrette
• 3-1/2 cups sun-dried tomatoes, chopped
• 2-1/3 cups yellow peppers, roasted, julienne cut
• 1-3/4 tsp. crushed red pepper
• to taste salt and black pepper
• 2-2/3 cups crumbled feta cheese

1. Combine all ingredients except cheese.
2. For each serving: Plate 1 cup salad; top with 1 Tbsp.
3. cheese.

orzo pasta, fresh spinach, eggplant, butter beans, grape tomatoes, vinaigrette, tomatoes, yellow peppers, red pepper, salt, feta cheese

Taken from www.kraftrecipes.com/recipes/orzo-salad-grilled-eggplant-feta-114973.aspx (may not work)