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Garden-Fresh Pasta Salad

Garden-Fresh Pasta Salad

Prep Time:

20 min

Total Time:

1 hr 30 min

Makes:

16 servings, 1 cup (250 mL) each

What You Need!

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

Make It!

COOK pasta as directed on package, adding broccoli to the boiling water the last 3 min. Drain; rinse under cold running water, then drain again. Place in large bowl.

STIR in onions, peppers and tomatoes. Add dressing; toss to coat.

REFRIGERATE 1 hour. Stir gently before serving; sprinkle with cheese.

Kraft Kitchens Tips

Special Extra

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

Substitute

Substitute 1-inch asparagus pieces for the broccoli florets.

K:42466v0ec:87226

(78)

Rated

by angela55530 on 8/31/2009
" Very tasty....it tasted even better the next day."

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.

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