Saturday, May 24, 2008
1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked
2 cups broccoli florets
1 small red onion, thinly sliced
1 medium red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) Sun-Dried Tomato Dressing
1/2 cup Grated Parmesan Cheese
COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time. Drain; rinse under cold running water. Drain well; place in large bowl.
ADD onions, peppers and tomatoes; mix lightly. Add dressing; toss to coat. Cover.
REFRIGERATE at least 1 hour. Stir gently just before serving; sprinkle with the cheese.