Bistro Veggie Pasta Salad

• 1-1/4 gal. farfalle (bow-tie pasta) (bow tie pasta), cooked, drained
• 2 cups Canned roasted red peppers, drained, chopped
• 2 cups sun-dried tomatoes, rehydrated, julienned
• 2 cups Canned sliced pitted black olives, drained
• 1 cup pine nuts, toasted
• 1/2 cup green onions, chopped
• 3 cups GREY POUPON Bistro Sauce

1. Mix all ingredients except bistro sauce in large bowl.
2. Add bistro sauce; toss to coat.
3. Cover.
4. Refrigerate up to 2 hours before serving.

farfalle, red peppers, tomatoes, black olives, pine nuts, green onions

Taken from www.kraftrecipes.com/recipes/bistro-veggie-pasta-salad-96912.aspx (may not work)