Garden-Fresh Pasta Salad

Ingredients

• 2 cups broccoli florets 
• 2 cups cherry tomatoes halved
• 1  onion and pepper red chopped
• 0.5 cup parmesan cheese grated kraft
• 8 oz sun tomato vinaigrette dressing dried kraft
• 16 oz farfalle pasta whole wheat uncooked (bow-tie pasta)

Equipment

• bowl
• sauce pan

Directions

1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
2. Drain.
3. Rinse pasta mixture with cold water; drain well.
4. Place in large bowl.
5. Add all remaining ingredients except cheese; mix lightly.
6. Refrigerate 1 hour. Stir gently before serving; top with cheese.