Greek Pasta Salad

I came up with this recipe in University, when I would need something cheap and yummy to feed an army (or in our case, a swim team!). Stores well, is great cold or at room temperature, this has become a perfect summer BBQ go-to salad.

Ingredients 

1 pkg bowtie pasta (slightly undercooked)

1 1/2 cups chick peas (or one can, drained and rinsed)

1/3-2/3 cups greek salad dressing (I used Kraft EVOO Greek Vinaigrette)

1 pint cherry or grape tomatoes - halved

1/2lb feta cheese - cubed ("Greek Style" tends to be more firm)

1 6oz bag of Baby Spinach

Directions

1. Cook pasta according to package instructions, until just tender and with a slight bite.

2. Combine warm pasta with chickpeas and 1/3C dressing in a large bowl. Stir to combine. Let cool to room temperature.

3. Stir in tomatoes, cubed cheese, and spinach. Add more dressing as necessary. 

Serve cold or at room temperature.