1 lb. penne pasta
3/4 c feta cheese, crumbled
3/4 c pesto
1/2 bag baby spinach
4+ tomatoes, chopped
1 c ranch dressing
1/4 c milk
Extra options: cooked chicken, chopped olives, etc.
Cook pasta and drain briefly, not giving it time to cool down too much. Mix with feta cheese and pesto until well mixed. Add spinach and tomatoes and stir gently, allowing spinach to wilt slightly. Mix ranch and milk in a separate bowl and then add to pasta and mix again.
Chill for 2-3 hours.
*This recipe is super forgiving-- nothing needs to be measured too carefully.
From Rachael Aveytua
I didn't realize I had contributed to your blog - I feel very cool!! Courtesy of Katherine. ;)
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