8 ounces uncooked farfalle pasta, (4 cups cooked) or campanelle pasta
3 cups cut-up vegetables, *
1 cup small mozzarella balls
2/3 cup Italian salad dressing
1/4 cup FRENCH'S® Classic Yellow® Mustard
2 Tbsp. minced green onion and parsley
COOK pasta according to package directions using shortest cooking time. Rinse with cold water and drain.
PLACE pasta, vegetables and cheese in large bowl.
COMBINE salad dressing, mustard, green onion and parsley. Pour over pasta; toss to coat. Chill in refrigerator 30 min. before serving.
Variation: Substitute 1/3 cup olive oil and 1/4 cup red wine vinegar for the Italian salad dressing. Add 1 tsp. minced garlic. *Vegetables - Try a mixture of cherry tomatoes, asparagus, bell peppers, red onion or your favorite combination.