Primavera Pasta Salad

 

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

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