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Categories:Viewed: 15 - Published at: 5 years ago
Ingredients
- 1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked
- 2 cups broccoli florets
- 1 small red onion, thinly sliced
- 1 red pepper, chopped
- 1 cup halved cherry tomatoes
- 1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1/4 cup fresh basil, thinly sliced
Method
- 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 under cold running water.
- Drain well; place in large bowl.
- Add vegetables; mix lightly.
- Stir in dressing.
- Refrigerate 1 hour.
- Stir gently before serving; sprinkle with cheese and basil.
