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