Garden Fresh Pasta Salad

By carvalhohm

Ingredients

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

Details

Adapted from community.qvc.com

Preparation

Step 1

COOK pasta as directed on package, omitting salt and adding broccoli to boiling water for the last 3 min. Drain; rinse under cold running water. Place in large bowl.

ADD all remaining ingredients except cheese; mix lightly.

REFRIGERATE 1 hour. Stir gently before serving; top with cheese.

Substitute 1-inch asparagus pieces for the broccoli florets.
For added flavor, sprinkle salad with Bacon Bits just before serving.