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Ingredients For the pasta salad: 4 cups (8 oz.) bow tie (Farfalle) pasta 2 cups broccoli, cut into small pieces 1 large red bell peppers (about 1 cups), chopped cup (3 oz.) cheddar cheese, cut into - inch cubes cup red onions, finely diced For the Italian Vinaigrette: cup extra virgin olive oil cup red wine vinegar 1 garlic clove, finely minced 2 tsp honey 1 tsp dried oregano tsp dried parsley Salt and pepper, to taste Instructions Cook the pasta according to package directions

They're made to grow with you, but it still gets a little snug by the end and feels so restricting

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The 16 fluid ounce bottle features a pop-up cap for easy opening and closing, plus the resealable bottle allows for easy storage in the refrigerator

The result is a dressing that is creamy like ranch dressing but a touch lighter and with a zippy, tangy flavor