Ingredients
2 cups farfalle (bow-tie pasta), uncooked
3 cups broccoli florets, cut into bite sized pieces
2 teaspoons olive oil
6 slices prosciutto
1/3 cup dried cranberries
1/4 cup sunflower seeds, toasted
1 small red onion, diced
1 cup shredded Cheddar cheese
1/2 cup Greek yogurt
1/4 cup light mayonnaise
2 tablespoons sugar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation
