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4.3/5
(3 Votes)
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
Details
Servings 14
Preparation time 20mins
Cooking time 21mins
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.
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