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Prep 30min
Total8hr30min
Servings8
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Ingredients
2
cups uncooked farfalle (bow-tie) pasta (4 ounces)
2
cups broccoli florets
2
medium tomatoes, chopped (1 1/2 cups)
1
medium yellow bell pepper, chopped (1 cup)
1/3
cup diced red onion
1
cup mayonnaise or salad dressing
1/2
cup plain yogurt
2
tablespoons sugar
1/2
teaspoon curry powder
1 1/2
cups shredded Cheddar cheese (6 ounces)
1
tablespoon bacon flavor bits or chips
2
tablespoons finely chopped fresh parsley
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Steps
1
Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
2
While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
3
In medium bowl, mix mayonnaise, yogurt, sugar and curry powder. Stir in pasta. Layer pasta evenly over onion in serving bowl.
4
Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.
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Use star- or tree-shaped pasta, rotini or any medium shell pasta.
Cooking the broccoli quickly in boiling water softens it slightly and brings out the bright green color. Pat dry with a paper towel so it maintains its crispness.
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