Garden - Fresh Pasta Salad

INGREDIENTS:

1. 1 pkg. (16 oz.) whole wheat farfalle (bow-tie pasta), uncooked
   
2. 2 cups broccoli florets
3. 1 each red onion and red pepper, chopped
4. 2 cups halved cherry tomatoes
5. 1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
6. 1/2 cup KRAFT Grated Parmesan Cheese
   

DIRECTIONS:

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

This recipe was used with permission from Kraft Foods.