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Categories:Viewed: 1 - Published at: 2 years ago
Ingredients
- 8 cups farfalle pasta, uncooked
- 2 cups broccoli florets
- 1 red onion, chopped
- 1 red pepper, chopped
- 2 cups cherry tomatoes, halved
- 1 (250 ml) bottle sun-dried tomatoes, and oregano dressing
- 1/2 cup parmesan cheese, grated
Method
- Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Drain, saving 1 cup of the pasta water, rinse pasta and broccoli under cold 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 cheese.
- To keep the salad moist, stir some of the reserve pasta cooking water into the chilled salad just before serving.
