Friday, June 11, 2010

Garden-Fresh Pasta Salad

Garden-Fresh Pasta Salad

What You Need!

1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups broccoli florets
1 each red onion and red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun-Dried Tomato Dressing
1/2 cup KRAFT Grated Parmesan Cheese

COOK pasta as directed on package, omitting salt and adding broccoli to boiling water for the last 3 min. Drain; rinse under cold running water. Place in large bowl.

ADD all remaining ingredients except cheese; mix lightly.

REFRIGERATE 1 hour. Stir gently before serving; top with cheese.


Substitute 1-inch asparagus pieces for the broccoli florets.

Special Extra

For added flavor, sprinkle salad with OSCAR MAYER Real Bacon Bits just before serving
Recipe from Kraft Kitchens

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