Garden Pasta Salad
1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked
2 cups broccoli florets
1 small red onion, thinly sliced
1 medium red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun-Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT 100% Grated Parmesan Cheese
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.
