Gazpacho Pasta Salad

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Wisconsin Cheese


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1/3 cup low-sodium chicken broth

2 tablespoons coarse-grain mustard

1/2 teaspoon black pepper

12 ounces farfalle (bow-tie) pasta, cooked, drained, rinsed and cooled

12 yellow pear tomatoes

8 cherry tomatoes, quartered

1 orange bell pepper, seeded and chopped

4 green onions, thinly sliced white and about 1 inch of green part

1 1/4 cups (5 ounces) Wisconsin Monterey Jack with Pesto cheese, cut into small chunks

1/3 cup chopped fresh Italian parsley

2 tablespoons grated Wisconsin Asiago cheese

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