Garden-Fresh Pasta Salad

Garden-Fresh Pasta Salad

Estimated Time: 110 Minutes - 180 Calories

A colorful salad that is low in fat and rich in Vitamin C!


  • 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


  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.
  2. ADD onions, peppers and tomatoes; mix lightly. Add dressing; toss to coat. Cover.
  3. REFRIGERATE at least 1 hour. Stir gently just before serving; sprinkle with the cheese.

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