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| Delicious bow-tie pasta with fresh vegetables and dressing. | |||||
| Ingredients: | |||||
| 1 16oz. pkg | bow-tie pasta (farfalle) | ||||
| 1 12 oz. bag | frozen broccoli florets (or fresh broccoli) | ||||
| 1 10 oz. basket | grape or cherry tomatoes | ||||
| 1 bunch | green onions, sliced | ||||
| 1/2 cup | chopped celery | ||||
| 1/2 | red bell pepper, chopped | ||||
| 1/2 | green bell pepper, chopped | ||||
| 2 cups | creamy salad dressing, (Miracle Whip) | ||||
| 1/3 cup | grated Parmesan cheese | ||||
| 1/4 cup | sugar or sugar substitute (Splenda) | ||||
| 1/2 tsp | dried basil | ||||
| 1/2 tsp | salt | ||||
| Directions: | |||||
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Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.
Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain. Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl. Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed. Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly. Refrigerate 3 hours to overnight before serving. Amount Per Serving Calories: 317 | Total Fat: 12.4g | Cholesterol: 15mg |
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