Garden-Fresh Pasta Salad

• 1 (16 ounce) package bow tie pasta, uncooked
• 2 cups broccoli florets
• 1 small red onion, thinly sliced
• 1 medium red pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 (8 ounce) bottle sun-dried tomato vinaigrette dressing
• 12 cup parmesan cheese, grated

1. Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of pasta cooking time.
2. Drain; rinse under cold running water.
3. Drain well; place in large bowl.
4. Add red onion, red pepper, and cherry tomatoes; mix lightly.
5. Add dressing; toss to coat.
6. Cover.
7. Refrigerate at least 1 hour.
8. Stir gently just before serving; sprinkle with the Parmesan cheese.

pasta, broccoli florets, red onion, red pepper, cherry tomatoes, tomato vinaigrette, parmesan cheese

Taken from www.food.com/recipe/garden-fresh-pasta-salad-232284 (may not work)