Garden Fresh Pasta Salad

• 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

1. 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.
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 cheese.
4. To keep the salad moist, stir some of the reserve pasta cooking water into the chilled salad just before serving.

farfalle pasta, broccoli florets, red onion, red pepper, cherry tomatoes, tomatoes, parmesan cheese

Taken from www.food.com/recipe/garden-fresh-pasta-salad-374336 (may not work)