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Primavera Pasta Salad




Source of Recipe


Betty Crocker


List of 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 creamy Parmesan dressing
2 tablespoons milk


Recipe



1. Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
2. 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