Rotini Pasta Salad with Spinach and Tomato

• 1-1/4 gal. rotini pasta, cooked, drained
• 2-1/4 qt. fresh spinach leaves, torn
• 2-1/4 qt. tomatoes, seeded, chopped
• 3 cups canned marinated artichoke hearts, drained, sliced
• 3 cups sliced black olives, drained
• 3 cups KRAFT 100% Shredded Parmesan Cheese - Full Moisture
• 3 cups KRAFT Signature Sun Dried Tomato 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, fresh spinach leaves, tomatoes, hearts, black olives, parmesan cheese, oregano dressing

Taken from www.kraftrecipes.com/recipes/-2067.aspx (may not work)