Bistro Chicken Summer Salad

2 cups cooked penne pasta, cooled
1 (6-ounce) bag Fresh Express Baby Spinach
1 pound boneless skinless chicken breasts, grilled, cut into strips
2 medium tomatoes, chopped (about 2 cups)
1 cup sliced halved cucumbers
1 cup Kraft Natural Sharp Cheddar Cheese Crumbles, divided use
1/2 cup Good Seasons Sun Dried Tomato Vinaigrette with Roasted Red Pepper Dressing

Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup of the cheese in large bowl.
Add dressing; mix lightly. Sprinkle with remaining 1/2 cup cheese. Makes 4 servings.

Recipe courtesy of Kraft Food, Inc.