Darn this weather! Blazing hot with the air conditioner on one day then rainy and freezing the next, making me wish my husband hadn’t taken the electric blanket off the bed! Also messes with my menu planning! Planned on this Kraft pasta salad, should have made soup!
1 (16 oz) package farfalle (bow tie pasta), uncooked (I used the tri colored corkscrew pasta for the color it brings to the salad)
2 cups broccoli florets
1 small red onion, thinly sliced
1 medium red bell pepper, chopped
1 cup halved cherry tomatoes (I used grape tomatoes because I like the flavor better)
1 (8 oz) bottle sun dried tomato vinaigrette dressing (I used Italian because it was what I had in the fridge)
1/2 cup Parmesan cheese
Cook pasta according to package directions, adding broccoli for last 3 minutes. Drain, rinse and place in large bowl. Add onions, peppers and tomatoes and mix. Add dressing and toss to coat. Refrigerate 1 hour. Stir before serving and top with cheese.