Crunchy Vegetable Ranch Pasta Salad

• 1 pkg. (16 oz.) multi-grain rotini pasta, uncooked
• 2 cup small broccoli florets
• 1 cup small cauliflower florets
• 1 red pepper, chopped
• 1 small red onion, thinly sliced
• 1 cup halved cherry tomatoes
• 4 slices OSCAR MAYER Turkey Bacon, cooked, cut into 1/2-inch pieces
• 1 bottle (8 oz.) KRAFT Lite Three Cheese Ranch Dressing
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli and cauliflower to the boiling water for the last 3 min.
2. Drain; rinse with cold water.
3. Drain well; place in large bowl.
4. Add all remaining ingredients except cheese; mix lightly.
5. Refrigerate 1 hour; stir.
6. Sprinkle with cheese.

multigrain rotini pasta, broccoli florets, cauliflower, red pepper, red onion, tomatoes, turkey bacon, three cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/crunchy-vegetable-ranch-pasta-salad-178638.aspx (may not work)