Total Time:

5 min(Preparation) / 10 min(Cooking)

Servings:

8

Chicken and Red Pepper Caprese Pasta Salad


Ingredients

1 pkg (375 g)CATELLI BISTRO® FUSILLI
2 cups (500 mL)chopped grilled chicken
1 1/2 cups (375 mL)sliced roasted red peppers
1 pkg (200 g)cocktail-size (mini) bocconcini
2/3 cup (150 mL)prepared Italian dressing
1/4 tsp (1 mL)each salt and freshly ground pepper
1/2 cup (125 mL)Kraft 100% Parmesan Grated Cheese (approx.)
1/4 cup (60 mL)thinly sliced basil

Preparation

1
Cook fusilli according to package directions. Drain and rinse under cold water; transfer to large bowl.
2
Add chicken, red peppers and bocconcini to pasta; toss with Italian dressing, salt and pepper. Refrigerate for at least 1 hour or for up to 8 hours. Fold in Parmesan cheese and basil just before serving. Serve with additional Parmesan cheese, if desired.

This zesty red pepper and mozzarella pasta salad with fresh basil takes only minutes to prepare - and the addition of grilled chicken makes for an easy main dish on any weeknight.

Recipes you might also like