Mediterranean Pasta Salad

• 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

1. Combine all ingredients except spinach.
2. Cover.
3. Refrigerate at least 1 hour.
4. Add spinach just before serving; mix lightly.

fusilli pasta, roasted red peppers, black olives, hearts, feta cheese, pine nuts, oregano dressing, spinach leaves

Taken from www.kraftrecipes.com/recipes/mediterranean-pasta-salad-93842.aspx (may not work)