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Garden-Fresh Pasta Salad

Garden-Fresh Pasta Salad

Prep Time:
20 min

Total Time:
1 hr 30 min

Makes:
16

8 cups farfalle (bow-tie pasta), uncooked

2 cups broccoli florets

1 red onion, chopped

1 red pepper, chopped

2 cups halved cherry tomatoes

1 bottle (250 mL) KRAFT SIGNATURE Sundried Tomato and Oregano Dressing

1/2 cup KRAFT 100% Parmesan Grated Cheese

COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time. Drain, rinse under cold running 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 the cheese.

Kraft Kitchens Tips

Special Extra

For added flavour, sprinkle salad with Oscar Mayer Real Bacon Bits just before serving.

Cooking Know-How

Pasta salads absorb dressing when stored in the refrigerator. A trick to help keep the salad moist and creamy is to stir some of the reserved pasta cooking water into the chilled salad just before serving.

K:42466v0ec:87226

(67)

Rated

by genevawinsor on 10/15/2008

See All Ratings & Comments

See All Ratings and Comments

Nutritional Information

Serving Size = 1 cup (250 mL)

Nutritional Information

Calories

170

Total fat

6 g

Saturated fat

1.5 g

Cholesterol

5 mg

Sodium

310 mg

Carbohydrate

24 g

Dietary fibre

2 g

Sugars

3 g

Protein

5 g

Vitamin A

8 %DV

Vitamin C

40 %DV

Calcium

4 %DV

Iron

10 %DV

Diabetes Food Choices

1 Carbohydrates + 1-1/2 Fats

Nutrition Bonus

The broccoli in this fresh pasta salad provides an excellent source of folic acid and the red pepper makes it a good source of vitamin C.