One of the dishes I made for Avery’s baptism this weekend is the Greek Isles Pasta Salad . I’ve made it at least 3 or 4 times now for parties and it’s very tasty and super easy to make. The most labor intensive parts of the recipe are A) boiling the noodles and B) chopping the tomatoes. In other words, any klutz in the kitchen can make it.

I took this picture before setting it out today, so you could see how pretty and colorful it is. Here is the recipe – or you can visit it at it’s original home on Kraftfoods.com to print it out.

Greek Isles Pasta Salad

Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings, 1 cup each

3 cups farfalle (bow-tie pasta), uncooked
2 cups baby spinach leaves
1 cup KRAFT Natural Mediterranean Style Cheese Crumbles
1 cup cherry tomatoes, halved
3/4 cup drained canned chickpeas (garbanzo beans), rinsed
1/2 cup KRAFT Greek Vinaigrette Dressing

COOK pasta as directed on package; drain. Place in large bowl.
ADD remaining ingredients; mix lightly.
SERVE immediately or cover and refrigerate until ready to serve

p.s. There are so many cute pictures from the baptism today that I need some time to work on them. I’ll try to get them up in the next few days.