Vegetable Fusilli Pasta Salad

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Ingredients

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.