- TORONTO, ON (M5H2M3)
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Total Time:
5 min(Preparation) / 10 min(Cooking)Servings:
8
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.
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