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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 14 |
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I also add carrots to this. Just a handful of shredded carrots will do. Ingredients:
16 ounces farfalle pasta, uncooked |
2 cups broccoli florets |
1 small red onion, thinly sliced |
1 medium red pepper, chopped |
1 cup cherry tomatoes, halved |
8 ounces sun-dried tomatoes, dressing |
1/2 cup parmesan cheese, grated |
Directions:
1. Cook pasta as directed on package, adding brocoli to the boiling water for the last 3 min pf the pasta cooking time. Drain. Rinse under cold water. Drain well. Place in large bowl.
2. Add onions, peppers, and tomatoes; mix lightly. Add dressing. Toass to coat. Cover. Refrigerate at least 1 hours Stir gently just before serving. Sprinkle with cheese.
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