Chicken and Red Pepper Caprese Pasta Salad

Name: Chicken and Red Pepper Caprese Pasta Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 1 pkg (375 g) Catelli Tri-colour Fusilli; 2 (500 mL) cups chopped grilled chicken; 1 1/2 (375 mL) cups sliced roasted red peppers; 1 (200 g) pkg cocktail-size (mini) bocconcini; 2/3 (150 mL) cup prepared Italian dressing; 1/4 (1 mL) tsp each salt and freshly ground pepper; 1/2 (125 mL) cup Kraft 100% Parmesan Grated Cheese (approx.); 1/4 (60 mL) cup thinly sliced basil

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.

Short

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

5 minutes

Cook time

10 minutes

Servings

8 servings

Catelli Tricolour Fusilli

Ingredients

8 servings

1 pkg (375 g) Catelli Tri-colour Fusilli

2 (500 mL) cupschopped grilled chicken

1 1/2 (375 mL) cupssliced roasted red peppers

1 (200 g) pkgcocktail-size (mini) bocconcini

2/3 (150 mL) cupprepared Italian dressing

1/4 (1 mL) tspeach salt and freshly ground pepper

1/2 (125 mL) cupKraft 100% Parmesan Grated Cheese (approx.)

1/4 (60 mL) cupthinly sliced basil

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cook fusilli according to package directions. Drain and rinse under cold water; transfer to large bowl.

Step 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.