Garden-Fresh Pasta Salad
1 Picture
Ingredients
- 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 Dressing
- 1/2 cup KRAFT Grated Parmesan Cheese
Details
Servings 14
Adapted from kraftfoods.com
Preparation
Step 1
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.
*Kraft Kitchens Tips*
Substitute:
Substitute 1-inch asparagus pieces for the broccoli florets.
Special Extra:
For added flavor, sprinkle salad with OSCAR MAYER Real Bacon Bits just before serving.
Nutrition Information Per Serving:
180 calories, 4.5g total fat, 1.5g saturated fat, less than 5mg cholesterol, 250mg sodium, 28g carbohydrate, 2g dietary fiber, 4g sugars, 7g protein, 20%DV vitamin A, 50%DV vitamin C, 8%DV calcium, 8%DV iron
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