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Ingredients

1 (16 ounce) package bow-tie pasta (farfalle) 1 (12 ounce) bag broccoli florets 1 (10 ounce) basket cherry or grape tomatoes 1 bunch green onions, sliced ½ cup chopped celery ½ red bell pepper, chopped ½ green bell pepper, chopped 2 cups creamy salad dressing (such as Miracle Whip®) ⅓ cup grated Parmesan cheese ¼ cup white sugar ½ teaspoon dried basil ½ teaspoon salt

Nutrition Info

317.3 calories carbohydrate: 43.5 g cholesterol: 15.3 mg fat: 12.4 g fiber: 3.4 g protein: 7.7 g saturatedFat: 1.9 g servingSize: - sodium: 484 mg sugar: 11.4 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes, drain.
Quickly rinse the cooked pasta in cold water to stop it from continuing to cook, drain.
Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.
Pour the salad dressing mixture over the pasta mixture, gently toss to coat evenly.
Refrigerate 3 hours to overnight before serving.

12 servings

My aunt and mom created this recipe. It is a family favorite and a great item to bring to picnics and potlucks.