Name: Summer Salad Recipe - Pasta Salad with Broccoli, Carrots, and Sun Dried Tomatoes
Ingredients: 1 {16 oz} box bow tie pasta, cooked, drained, cooled; 12 English peas, shelled, and blanched; 6 oz broccoli florets, blanched; 3 small carrots, sliced into little sticks; 1 small red onion, sliced thin; 1/4 cup sun dried tomatoes, chopped; 1/4 cup Parmesan cheese shavings; 1/2 bottle Kens balsamic vinegar with Honey Salad Dressing; 1/2 teaspoon Italian seasonings

Ingredients

Scale

1 {16 oz} box bow tie pasta, cooked, drained, cooled
12 English peas, shelled, and blanched
6 oz broccoli florets, blanched
3 small carrots, sliced into little sticks
1 small red onion, sliced thin
1/4 cup sun dried tomatoes, chopped
1/4 cup Parmesan cheese shavings
1/2 bottle Kens balsamic vinegar with Honey Salad Dressing
1/2 teaspoon Italian seasonings

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Instructions

Combine all cooked pasta, blanched peas and broccoli and all the remaining vegetables in a large bowl and toss with dressing.
Sprinkle with Parmesan cheese flakes and refrigerate for a few hours before serving.