1pkg. (16 oz.)Gluten Free Pasta,
1bag (16 oz.)frozen green peas,
1/2c.H-E-B Italian Vinaigrette Dressing,
5c.H-E-B Baby Spinach Leaves, stems removed and cut into bite-size pieces,
1pkg. (8 oz.)H-E-B Shredded Italian Cheese,
5Roma tomatoes, chopped,
1Cook pasta according to package instructions but after first 8 minutes add green peas and cook for 2 more minutes. Drain and rinse. Place cooked pasta and peas in a large bowl and add 2 Tablespoons Italian vinaigrette; toss to coat.
2Place 1/2 of pasta and peas in a clear glass salad bowl. Layer spinach, 1/2 of shredded cheese, chopped tomatoes, and remaining pasta and peas. Top with remaining cheese and remaining Italian vinaigrette. Cover with plastic wrap and chill for 30 minutes or more. Toss salad before serving.
No Nutritional Information Available