Ingredients 1 pound bowtie or mini bowtie (farfalle pasta) 1 medium orange or yellow pepper chopped 1 medium red pepper chopped 2 cups sliced and quartered english cucumber 1/2 cup sliced green onion 1 cup cherry tomatoes cut in half 1 cup Italian dressing 1 cup Caesar dressing 1/2 cup grated Parmesan cheese extra cherry tomatoes fresh parsley (chopped), shredded Parmesan for garnish (optional)
Instructions Cook pasta according to package directions for al dente. Immediately rinse in cold water. In medium bowl whisk dressings and grated Parmesan cheese until well combined. In extra large bowl mix together pasta, vegetables and dressing. Pour into serving bowl and top with fresh parsley, shredded Parmesan and cherry tomatoes (if desired.) Refrigerate at least four hours before serving.
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