- 3 cups medium pasta shells, uncooked
- 1 (10 ounce) tub PHILADELPHIA Savory Lemon & Herb Cooking Creme
- 1/4 cup milk
- 1 (6 ounce) package baby spinach leaves, chopped
- 2 cups grape tomatoes, halved
- 1/2 cup chopped red onions
- 1 (4 ounce) package ATHENOS Traditional Crumbled Feta Cheese
- Cook pasta as directed on package, omitting salt.
- Drain pasta; place in large bowl. Add cooking creme and milk; toss to coat. Add spinach, tomatoes and onions; mix lightly.
- Refrigerate several hours or until chilled. Stir in feta before serving.