1 pkg (375 g) | CATELLI BISTRO |
1 can (14 oz / 398 mL) | artichoke hearts, drained and cut into quarters |
1 | chopped red pepper |
1 cup (250 mL) | cubed Mozzarella cheese |
1 cup (250 mL) | bottled sun-dried tomato and oregano salad dressing |
1 | Cook fusilli 7 minutes or until tender. Drain and rinse in cold water; drain well. |
2 | Combine cooked fusilli with remaining ingredients; mix well. Cover and let stand 30 minutes to blend flavours. Toss gently before serving. |
Discover our flavourful Vegetable Fusilli Pasta Salad. Made with a handful of fresh and healthy ingredients, it's tasty twist others will love.
No Current Sales