Ingredients
3 1/2
cups uncooked bow-tie (farfalle) pasta (9 oz)
2
cups fresh snow pea pods (12 oz), strings removed
2
large red bell peppers, cut into 1-inch pieces (2 cups)
2
medium carrots, sliced (1 cup)
1/2
cup chopped fresh basil leaves
1/2
cup shredded Parmesan cheese (2 oz)
1
cup creamy Parmesan 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.
In very large (4-quart) bowl, mix bell peppers, carrots, basil and cheese. In small bowl, mix dressing and milk with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.
