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

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.

Prep time

5 Min

Cook time

10 Min

Serves

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.

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Chicken and Red Pepper Caprese Pasta Salad

Ingredients

Cooking Steps

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