Ingredients:
1 pkg. (16 oz.) whole wheat farfalle (bow-tie) pasta
2 c. broccoli9 florets
1 each red onion and red pepper, chopped
2 c. halved cherry tomatoes
1 bottle (8 oz.) sun dried tomato vinaigrette dressing
1/2 c. grated Parmesan cheese
Directions:
Cook pasta in a large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 minutes.
Drain. Rinse with cold water; drain well. Place in a large bowl. Add all remaining ingredients except cheese; mix lightly.
Refrigerate 1 hour. Stir gently before serving; top with cheese.
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