Creamy Mediterranean Pasta Salad

• 3 cups medium pasta shells, uncooked
• 1 tub (10 oz.) PHILADELPHIA 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.) ATHENOS Traditional Crumbled Feta Cheese

1. Cook pasta as directed on package, omitting salt.
2. Drain pasta; place in large bowl.
3. Add cooking creme and milk; toss to coat.
4. Add spinach, tomatoes and onions; mix lightly.
5. Refrigerate several hours or until chilled.
6. Stir in feta before serving.

pasta shells, philadelphia, milk, baby spinach leaves, grape tomatoes, red onions, feta cheese

Taken from www.kraftrecipes.com/recipes/creamy-mediterranean-pasta-salad-133617.aspx (may not work)