Garden Fresh Pasta Salad

Submitted by Chef mariajane

"This is one of the best tasting salads, I hope that you will enjoy it. Pasta Salads absorb dressing when stored in the refrigerator. A trick to help the salad moist and creamy is to stir some of the reserved pasta cooking water into the chilled salad just before serving. For added flavor, sprinkle salad with bacon bits just before serving."

 

• Ready In: 20mins
• Ingredients: 7
• 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

1. 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.
2. Add onions, peppers and tomatoes; mix lightly; add dressing; toss to coat. Cover.
3. Refrigerate at least 1 hour. Stir gently just before serving; sprinkle with cheese.
4. To keep the salad moist, stir some of the reserve pasta cooking water into the chilled salad just before serving.