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Chicken and Red Pepper Caprese Pasta Salad

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.
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Prep time
icon-clock-15 Min
Cook time
icon-cooking-110 Min
Serves
icon-servings-18
Chicken and Red Pepper Caprese Pasta Salad
Catelli Tricolour Fusilli

Ingredients

  • 1 pkg (375 g) Catelli Tri-colour Fusilli
  • 2 cups (500 mL) chopped grilled chicken
  • 1 1/2 cups (375 mL) sliced roasted red peppers
  • 1 pkg (200 g) cocktail-size (mini) bocconcini
  • 2/3 cup (150 mL) prepared Italian dressing
  • 1/4 tsp (1 mL) each salt and freshly ground pepper
  • 1/2 cup (125 mL) Kraft 100% Parmesan Grated Cheese (approx.)
  • 1/4 cup (60 mL) thinly sliced basil

Cooking Steps

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.