National Macaroni Day

Primavera Pasta Salad

      
From: Betty Crocker        Servings: 14 servings        Time: 25 mins

• 3 1/2 cups  uncooked bow-tie (farfalle) pasta (9 ounces)
• 2 cups  fresh snow pea pods, strings removed (12 ounces)
• 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 ounces) 
• 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.