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

1/2 cup KRAFT 100% Grated Parmesan Cheese

1 bottle (8 oz.) KRAFT Sun-Dried Tomato Vinaigrette Dressing










COOK pasta as directed on package, adding the broccoli to the pasta cooking water for the last minute of the pasta cooking time. Drain; rinse under cold running water. Drain well.

PLACE pasta mixture in large bowl. Add remaining vegetables; mix lightly. Stir in cheese. Add dressing; toss to coat. Cover.

REFRIGERATE at least 1 hour or until ready to serve.