Creamy Mediterranean Pasta Salad



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.
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