Garden Fresh Pasta Salad
Ready In: 20 mins
Serves: 16
Ingredients
- 8 cups farfalle pasta, uncooked
- 2 cups broccoli florets
- 1 red onion, chopped
- 1 red pepper, chopped
- 2 cups cherry tomatoes, halved
- 1 (250 ml) bottle sun-dried tomatoes, and oregano dressing
- 1⁄2 cup parmesan cheese, grated
Directions
- Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Drain, saving 1 cup of the pasta water, rinse pasta and broccoli under cold water. Drain well; place in large bowl.
- Add onions, peppers and tomatoes; mix lightly; add dressing; toss to coat. Cover.
- Refrigerate at least 1 hour. Stir gently just before serving; sprinkle with cheese.
- To keep the salad moist, stir some of the reserve pasta cooking water into the chilled salad just before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off