Bow-Tie Pasta Salad

1 (16 ounce) package bow-tie pasta (farfalle)

1 (12 ounce) bag broccoli florets

1 (10 ounce) basket cherry or grape tomatoes

1 bunch green onions, sliced

½ cup chopped celery

½ red bell pepper, chopped

½ green bell pepper, chopped

2 cups creamy salad dressing (such as Miracle Whip®)

⅓ cup grated Parmesan cheese

¼ cup white sugar

½ teaspoon dried basil

½ teaspoon salt

Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.

Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.

Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.

Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.

Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.

Refrigerate 3 hours to overnight before serving.