This is a great recipe for Mother's Day and for your Memorial Day Bar-B-Que. I'll even go farther than that. It's great all Summer long for picnics and pool parties. It's a light and fresh salad with a little crunch and a lot of flavor. Add a little grilled sliced chicken breast to this pasta and you have a meal.
1 lb. farfalle (bow tie pasta)
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1 t. salt
4 tablespoons salad supreme
1 cucumber (chopped)
3 green onions (chopped)
1 red bell pepper (chopped)
1 small container cherry tomatoes, halved (as you can see in the picture I only had regular tomatoes but the presentation is so much better with cherry tomatoes, not as mushy either)
4 florets of broccoli (chopped)
1 small can sliced black olives (drained)
1/4 cup fresh shredded parmesan cheese
1/3 to 1/2 bottle Kraft Zesty Italian Dressing (depending on how much dressing you want)
Boil pasta, al dente. Rinse to make pasta cold and drain. Add Italian dressing to pasta and mix. Add the rest of the ingredients to pasta and mix. Chill in fridge for at least 1 hour. Great made a day ahead.