- 1 (16 ounce) package bow tie pasta, uncooked
- 2 cups broccoli florets
- 1 small red onion, thinly sliced
- 1 medium red pepper, chopped
- 1 cup halved cherry tomatoes
- 1/2 cup KRAFT 100% Grated Parmesan Cheese
- 1 (8 ounce) bottle KRAFT Sun-Dried Tomato Vinaigrette Dressing
- Cook pasta as directed on package, adding the broccoli to the pasta cooking water for the last minute of the pasta cooking time. Drain; rinse under cold running water. Drain well.
- Place pasta mixture in large bowl. Add remaining vegetables; mix lightly. Stir in cheese. Add dressing; toss to coat. Cover.
- Refrigerate at least 1 hour or until ready to serve.