|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|
Cook fusilli 7 minutes or until tender. Drain and rinse in cold water; drain well.
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.