Farmers' Market Pasta Salad with Parmesan

• 1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked
• 2 cups broccoli florets
• 1 small red onion, thinly sliced
• 1 red pepper, chopped
• 1 cup halved cherry tomatoes
• 1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1/4 cup fresh basil, thinly sliced

1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
2. Drain; rinse under cold running water.
3. Drain well; place in large bowl.
4. Add vegetables; mix lightly.
5. Stir in dressing.
6. Refrigerate 1 hour.
7. Stir gently before serving; sprinkle with cheese and basil.

pasta, broccoli florets, red onion, red pepper, tomatoes, parmesan cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/farmers-market-pasta-salad-parmesan-161923.aspx (may not work)