Garden Pasta Salad



    1 pkg. (16 oz.) 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 bottle (8 oz.) sun-dried tomato dressing

    ½ cup grated parmesan cheese


    Cook pasta according to directions on package, adding broccoli to the boiling water for the last 3 minutes 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 cheese. 


    Nutrition information(14 servings, ¾ cup each)-  calories- 180;  total fat- 4.5g;  saturated fat- 1.5g;  cholesterol- 5mg;  sodium- 250 mg;  carbohydrate- 28g;  fiber- 2g;  sugars- 4g;  protein- 7g;  Vitamin A- 20% DV;  Vitamin C- 50% DV;  Calcium- 8% DV;  iron- 8% DV;  Exchanges:  2 Starch, ½ Fat