Greek Isles Pasta Salad

3 cups farfalle pasta, cooked and drained
2 cups baby spinach leaves, washed and dried
1 cup Mediterranean style cheese crumbles
1 cup cherry tomatoes, halved
3/4 cup canned chickpeas, drained and rinsed
1/2 cup Greek vinaigrette dressing

cook pasta as directed on package, drain and place in large bowl. Add remaining ingredients; mix lightly. refrigerate until ready to serve.
*You can also add some sliced black olives. This is great when made ahead of time, but add spinach leaves and dressing right before serving.