Ingredients
3 1/2
cups uncooked farfalle (bow-tie) pasta, (9 ounces)
2
cups snow (Chinese) pea pods, strings removed (12 ounces)
2
large red bell peppers, cut into 1-inch pieces (2 cups)
2
medium carrots (1 cup)
1/2
cup chopped fresh basil leaves
1/2
cup shredded Parmesan cheese (2 ounces)
1
cup light creamy Caesar dressing
2
tablespoons milk
Preparation
Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.
