Garden Fresh Pasta Salad - cooking recipe

Ingredients

8 cups farfalle pasta, uncooked
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
2 cups cherry tomatoes, halved
1 (250 ml) bottle sun-dried tomatoes, and oregano dressing
1/2 cup parmesan cheese, grated

Preparation

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Drain, saving 1 cup of the pasta water, rinse pasta and broccoli under cold 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.
To keep the salad moist, stir some of the reserve pasta cooking water into the chilled salad just before serving.