Rainbow Pasta Salad

• 2 cups fibre-enriched tri-coloured fusilli pasta, uncooked
• 2 cups shredded romaine lettuce
• 1 cup cut-up Cracker Barrel Mozzarella Cheese (1/2-inch cubes)
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives
• 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1/2 cup chopped Italian parsley

1. Cook pasta in large saucepan as directed on package, omitting salt; drain.
2. Place in large bowl.
3. Add all remaining ingredients except parsley; mix lightly.
4. Refrigerate 1 hour.
5. Sprinkle with parsley just before serving.

fibreenriched, shredded romaine lettuce, mozzarella cheese, cherry tomatoes, olives, italian dressing, italian parsley

Taken from www.kraftrecipes.com/recipes/rainbow-pasta-salad-181253.aspx (may not work)