Fusilli Pasta Salad

• 1 16 oz. pkg. Fusilli pasta
• 2 6 oz. jars marinated artichoke hearts
• 2 c. broccoli florets
• 2 c. cauliflower florets
• 1 c. shredded carrots
• 1 7 oz. jar roasted red pepper, drained and cut into strips
• 1 6 oz. can small pitted ripe olives drained
• 1 3 1/2 oz. pkg. sliced pepperoni, slices cut into halves
• 1 8 oz. pkg. mozzarella cheese cut into 1/2 inch cubes
• 1 16 oz. bottle Zesty Italian dressing divided

1. Cook pasta according to pkg. directions with 2 tsp. salt; drain, rinsing well with cold water.
2. Drain artichokes, reserving marinade; coarsely chopped.
3. In large bowl, combine fusilli, artichokes, reserved marinade, broccoli, cauliflower, carrots, red pepper, olives, pepperoni and mozzarella cheese.
4. Pour 1 cup dressing over salad; toss to coat.tefrigerate covered several hours or over night.
5. To serve, toss salad, adding reserved dressing as needed.

fusilli pasta, hearts, broccoli florets, cauliflower florets, carrots, red pepper, olives, pepperoni, mozzarella cheese, italian dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51573 (may not work)