catelli bistro® chicken and red pepper caprese pasta salad

Ingredients

• Servings: 8
• 1 (375 g) package catelli bistro® fusilli
• 2 cups chopped grilled chicken
• 1 1/2 cups sliced roasted red peppers
• 200 grams cocktail-size (mini) bocconcini
• 2/3 cup prepared italian dressing
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup kraft 100% parmesan grated cheese
• 1/4 cup thinly sliced basil

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr 15 mins


• cook fusilli according to package directions. drain and rinse under cold water; transfer to large bowl.
• 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.