Catelli Bistro Chicken and Red Pepper Caprese Pasta Salad Recipe

Catelli Bistro Chicken and Red Pepper Caprese Pasta Salad Recipe

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