Spinach Pasta Salad

½ bag of store-bought spinach or 2 handfuls fresh, washed and torn (tearing spinach over cutting is preferred)
8 oz. pasta, cooked according to pkg. directions (cork screws, bow ties, wheels,
work best)
fat free, light, or regular Caesar dressing (your brand preference)
1 c. shredded parmesan cheese
fat free croutons
Extras: grilled chicken,
bacon pieces, tomatoes, diced boiled egg

In a large bowl, mix pasta with
a generous amount of dressing to coat evenly. Add cheese & spinach to bowl (and chicken/bacon/tomatoes/eggs) and mix well. Serve cold and top with croutons. Note: Don’t add croutons to the salad or they will get soggy.

Renee (Kohn) Coyer, Cooks