Ingredients
5
cups uncooked bow tie (farfalle) pasta (12 oz)
1
can (15 oz) Progresso™ red kidney beans, drained, rinsed
1
package (3.5 oz) sliced pepperoni
4
Italian plum tomatoes, coarsely chopped
1/2
cup chopped green bell pepper
1/4
cup chopped fresh parsley
1/4
cup shredded fresh Parmesan cheese (1 oz)
Freshly ground black pepper, if desired
1
bottle (8 oz) Italian salad dressing (3/4 cup)
Preparation
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
In large bowl, combine cooked pasta and all remaining ingredients; mix well. Serve immediately, or cover and refrigerate until serving time.
