Greek Olive-Whole Wheat Pasta Salad

• 2 qt. whole wheat medium pasta shells, cooked, drained
• 1 qt. arugula
• 2 cups grape tomatoes, halved
• 2 cups halkidiki green olives, pitted, halved
• 2 cups fresh asparagus spears, cut diagonally into 2-inch lengths, blanched
• 2 cups pitted Kalamata olives, halved
• 2 cups sun-dried tomatoes (packed in oil), drained, chopped
• 1 cup Kraft Golden Italian Dressing
• 1 cup yellow peppers, small dice Target 1 pkg For $2.99 thru 02/06
• 1/2 cup fresh basil, chiffonade
• 1/2 cup Italian parsley, chopped
• 1/4 cup lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 tsp. cracked black pepper
• 10 Tbsp. Kraft Shredded Parmesan

1. Combine all ingredients except cheese; cover.
2. Refrigerate at least 2 hours to allow flavours to blend.
3. For each serving: Spoon 1 cup (250 mL) of the pasta mixture onto serving plate; sprinkle with 1-1/2 tsp.
4. (7 mL) cheese.

whole wheat medium pasta shells, arugula, grape tomatoes, halkidiki green olives, fresh asparagus, olives, tomatoes, yellow peppers, fresh basil, italian parsley, lemon zest, cracked black pepper, parmesan

Taken from www.kraftrecipes.com/recipes/greek-olive-whole-wheat-pasta-salad-111085.aspx (may not work)