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Garden-Fresh Pasta Salad =A0
Makes:14 servings,
1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked
2 cups=A0 broccoli florets
1 small red onion, thinly sliced
1 medium=A0 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle=A0 (8 oz.) KRAFT Sun-Dried Tomato Dressing
1/2 cup KRAFT 100% Grated Parmesan Cheese
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COOK pasta as directed on package, adding broccoli to the boiling water
for the last 3 min. of the pasta cooking time. Drain; rinse under cold
running water. Drain well; place in large bowl.
ADD onions, peppers and tomatoes; mix lightly. Add dressing; toss to
coat. Cover.
REFRIGERATE at least 1 hour. Stir gently just before serving; sprinkle
with the cheese.
