Winnie van den Heever, Vickery, Thursday Women, AA2
1 12 oz. pkg penne pasta
1 15 oz. jar Classico light creamy Alfredo sauce
¼ cup Heinz gourmet salad vinegar
2 tsp. dried Italian-style seasoning blend
2 cups baby spinach, trimmed
2 cups grape tomatoes, halved
1 medium yellow bell pepper, cut into 1-inch strips
1 cup black olives, sliced
1 16 oz. container crumbled feta cheese
Cook pasta according to package instructions. Rinse with cold water and drain. In a large bowl, whisk together pasta sauce, vinegar, and Italian seasoning. Season with salt and pepper to taste. Add cooked pasta, spinach, tomatoes and yellow peppers and toss until well coated. Cover and refrigerate for 30-60 minutes, or until ready to serve. Spoon feta cheese on top and serve chilled or at room temperature.
