Creamy Parmesan Pasta Salad

 

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

• 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.