5 from 3 votes
Garden-Fresh Pasta Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

his Garden-Fresh Pasta Salad recipe uses fresh but common ingredients, and total ease in making it. Plus, I just cannot get enough cherry tomatoes right now!

Course: Salad
Cuisine: American
Keyword: pasta salad, salad
Servings: 6
Calories: 347 kcal
Author: Tammi
  • 8 cups whole wheat farfalle bow-tie pasta, uncooked
  • 2 cups broccoli florets
  • 1 red onion chopped
  • 1 red pepper chopped
  • 2 cups halved cherry tomatoes
  • 1 bottle Calorie-Wise Sun-Dried Tomato & Oregano Dressing 250 mL
  • 1/2 cup Parmesan Light Grated Cheese
  1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water the last 3 min.
  2. Drain; rinse with cold water. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
  3. Refrigerate 1 hour. Stir gently before serving; top with cheese.
Recipe Notes

** Kraft Kitchen Tips ***
SPECIAL EXTRA ~ For added flavour, sprinkle salad with Oscar Mayer Real Bacon Bits just before serving.
SUBSTITUTE ~ Substitute 1-inch asparagus pieces for the broccoli florets.

Nutrition Facts
Garden-Fresh Pasta Salad
Amount Per Serving
Calories 347 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 7mg 2%
Sodium 151mg 6%
Potassium 455mg 13%
Total Carbohydrates 67g 22%
Dietary Fiber 1g 4%
Sugars 3g
Protein 16g 32%
Vitamin A 22.5%
Vitamin C 78.9%
Calcium 14.8%
Iron 20.3%
* Percent Daily Values are based on a 2000 calorie diet.