Garden Fresh Pasta Salad
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- 16 oz
- package whole wheat bow tie pasta
- 2 c
- broccoli florets
- red onion, chopped
- red pepper, chopped
- 2 c
- halved chery tomatoes
- 8 oz
- bottle kraft sun dried tomato vinaigrette dressing
- 1/2 c
- grated parmesan cheese
1COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
DRAIN. Rinse with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
REFRIGERATE 1 hour. Stir gently before serving; top with cheese.
2Tips: Substitute 1-inch asparagus pieces for the broccoli florets.
For added flavor, sprinkle salad with Bacon Bits just before serving.
Any vegetables, as well as different pasta shapes, can be used to prepare this salad.