I use the campanelle pasta,
because I like the shape, 1 small can of sliced black olives, 1 box cherry
tomatoes halved and 6 drained and chopped sundried tomatoes. I mix
these with the Kraft Greek dressing. (I usually do this part early in the
day or the day before.)
Then later on I add a package of
the crumbled feta, black pepper and more dressing if it needs it.
Just before serving I add and toss 1/2 cup chopped flatleaf parlsey
and 1/2 to 3/4 cup fresh grated parmesan into the salad.
It is a really easy salad. I
hated the dressing when I made it from scratch and knew it wasn't worth the time
or work.
