Garden-Fresh Pasta Salad

1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) Sun-Dried Tomato Dressing
1/2 cup Grated Parmesan Cheese

Cook pasta as directed on package, adding broccoli to the boiling water the last 3 minutes. 
Drain; rinse under cold running water, then drain again.  Place in large bowl.
Stir in onions, peppers and tomatoes.  Add dressing; toss to coat.
Refrigerate 1 hour.  Stir gently before serving; sprinkle with cheese