Garden-Fresh Pasta Salad

• 8 cups whole wheat farfalle (bow-tie pasta), uncooked
• 2 cups broccoli florets
• 1 red onion, chopped
• 1 red pepper, chopped
• 2 cups halved cherry tomatoes
• 1 bottle (250 mL) Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
• 1/2 cup Kraft 100% Parmesan Light Grated Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water the last 3 min.
2. Drain; rinse with cold water.
3. Place in large bowl.
4. Add all remaining ingredients except cheese; mix lightly.
5. Refrigerate 1 hour.
6. Stir gently before serving; top with cheese.

whole wheat farfalle, broccoli florets, red onion, red pepper, tomatoes, tomato, cheese

Taken from www.kraftrecipes.com/recipes/garden-fresh-pasta-salad-87226.aspx (may not work)