Roasted Vegetable Pasta Salad

• 2-1/2 qt. green peppers, chopped
• 2-1/2 qt. red peppers, chopped
• 2-1/2 qt. yellow peppers, chopped
• 2-1/2 qt. onions, chopped
• 1-3/4 qt. KRAFT Golden Italian Dressing, divided
• 1 gal. farfalle (bow-tie pasta), uncooked
• 1-1/4 cups KRAFT Grated Parmesan Cheese

1. Toss vegetables with 3-1/2 cups of the dressing (or 3/4 cup of the dressing for trial recipe) in 2 full sheet pans (or 1 half sheet pan for trial recipe).
2. Roast in 350F-convection oven for 20 to 25 minutes or until vegetables are tender, stirring after 10 minutes.
3. Meanwhile, cook pasta as directed on package.
4. Drain and rinse.
5. Toss vegetables with pasta, remaining 3-1/2 cups dressing (or 3/4 cup for trial recipe) and Parmesan cheese.
6. Serve immediately or cover and refrigerate until ready to serve.

green peppers, red peppers, yellow peppers, onions, golden italian dressing, farfalle, parmesan cheese

Taken from www.kraftrecipes.com/recipes/-2691.aspx (may not work)