1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups broccoli florets, chopped
1 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) Sun-Dried Tomato Dressing (or dressing of your choice)
1/2 cup Parmesan Cheese
Cook pasta as directed on package, adding broccoli to the boiling water the last 3 min. Drain. Place in large bowl. Stir in peppers and tomatoes. Add dressing; toss to coat. Refrigerate at least 1 hour before serving. Sprinkle pasta salad with cheese right before serving.
**Note-Do I have to tell you this is a perfect dish to use up some of your vegetables from the garden? Use whatever veggies you have on hand that you think mix well!
Slow Cooking equals Slow Living
1 month ago