Wednesday, October 28, 2009
1 hr 30 min
Makes:14 servings, 3/4 cup each
What You Need!
1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun-Dried Tomato Dressing
1/2 cup KRAFT Grated Parmesan Cheese
COOK pasta as directed on package, adding broccoli to the boiling water the last 3 min. Drain; rinse under cold running water, then drain again. Place in large bowl.
STIR in onions, peppers and tomatoes. Add dressing; toss to coat.
REFRIGERATE 1 hour. Stir gently before serving; sprinkle with cheese.
Substitute 1-inch asparagus pieces for the broccoli florets.
For added flavor, sprinkle salad with OSCAR MAYER Real Bacon Bits just before serving.