Pasta Salad with Pesto and Pan-Roasted Peppers

• 3 red peppers, cut into strips
• 6 cups farfalle (bow-tie pasta), uncooked
• 1/3 cup CLASSICO Basil Pesto di Genova
• 1/4 cup Kraft Zesty Italian Dressing
• 1/4 cup Kraft 100% Parmesan Shredded Cheese

1. Cook and stir peppers in large nonstick skillet on high heat 7 min.
2. or until crisp-tender; cool.
3. Meanwhile, cook pasta as directed on package, omitting salt.
4. Rinse with cold water; drain.
5. Place in large bowl.
6. Mix pesto and dressing.
7. Add to pasta along with the peppers; mix lightly.
8. Top with cheese.

red peppers, farfalle, genova, italian dressing, cheese

Taken from www.kraftrecipes.com/recipes/pasta-salad-pesto-pan-roasted-peppers-171816.aspx (may not work)