Garden-Fresh Pasta Salad

By ldelmas

Ingredients

• 1 pkg. (16 oz.) whole wheat farfalle (bow-tie pasta)
• 2 cups broccoli florets
• 1 each red onion and red pepper, chopped
• 2 cups halved cherry tomatoes
• 1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
• 1/2 cup KRAFT Grated Parmesan Cheese

Preparation

Step 1

COOK 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.